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Autumn truffles with potatoes and shallots

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):


Method:

Cut the truffles into thin slices. Cook the charlotte potatoes with their skins on in salted water (15g to one litre), drain and cut into thick slices.

Brown the hazelnuts. Thinly slice the shallots and mix the vinaigrette.
In the middle of a plate, arrange the potatoes into a circle and season with pepper and sea salt.

Place the roquette on top and drizzle with vinaigrette. Sprinkle with the hazelnuts and shallots.

Cover evenly with the truffle slices. Add a few drops of vinaigrette here and there, plus a few of the crushed hazelnuts to finish.
Advice: Recipe by Philippe Renard who is chef at the Brasserie du Lutétia.

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