- Posted March 9, 2013 by
Fresh Truffles, Potatoes And Mache (Corn Salad)
The mild flavor of mache, the delicate taste of potatoes, and the earthy musky essence of fresh truffles create a perfectly balanced dish that is so simple, elegant and beautiful.
Also called lamb’s lettuce, rapunzel, fetticus, nut lettuce, field salad, or corn salad, mache is a salad green with a delicate, grassy and nutty flavor. There are few related videos cooking recipes related to truffles. It is not so well known and not many people have tried it, but many find they like it when they get the chance to eat it, so it makes an interesting starter for a lovely dinner.
Fresh truffles can also be hard to come by so it is great to combine it with rare and little-known ingredients such as mache. The tender lettuce flavor of the mache (to the point of being bland) allows the black truffles to shine through, serving as a background or blank canvas for the pungent and earthy ingredient to stand out. The size and shape of mache lettuce is similar to the tongue of the lamb, hence earning it the nickname lamb’s lettuce. The texture of mache is velvety and due to its delicate and perishable nature, can be steeply priced compared to other common lettuce greens. It is sold bunched together with its roots; sometimes you will find it growing in the wild.
Roseval potatoes are used in making this recipe. Red-skinned, long and oval, roseval is a very attractive-looking potato. It has excellent flavor, fine structure, and does not need to be peeled. The potatoes are cooked in chicken stock flavored with thyme, laurel, and garlic until they are soft and tender. They are then cut up into slices and browned in a pan with goose fat, making them really tasty and luscious with just the right amount of crisp.
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1 bunch mache
0.44 lbs. potatoes (Roseval)
1 twig thyme
1/4 cup chicken breast fond (stock)
1/2 laurel leaf
1 garlic clove
1 tablespoon goose grease
Wash the mache a couple times in cold water. Drain and place it as crown in the middle of the dish.
Heat the chicken breast fond. Cook the Roseval potatoes. Add the thyme twig, 1/2 laurel leaf, and the garlic clove. Drain and cool.
Grate the fresh truffles into thin lamellas.
Cut the potatoes into round slices. Place them in a nonstick pan and brown them from each side in the goose grease. Keep warm.
Mix lemon juice and truffle oil to make vinaigrette. Season with salt and pepper.
Place the round potato slices and the truffle lamellas on the salad crown. Cover with the vinaigrette and sprinkle some high-quality sea salt grains.