mm84321

It seems Alléno has departed Le Meurice. http://madame.lefigaro.fr/art-de-vivre/yannick-alleno-pourquoi-quitte-meurice-211212-330986

Thanks, heidih. The ravioli is actually made with strips of thinly sliced lardo di Colonnata.

10.5 pound wild turbot Bone marrow custard with celery root and black truffle Scallop sausages with spinach and black truffle Turbot studded with jamon iberico, clam and fresh onion ravioli Turbot roasted with bone marrow, smoked potato and truffle salad

Have you kept cooked potatoes in the fridge? They are for a salad, so they just need to be at room temp; I won't be rewarming them.

If I were to cook potatoes in chicken stock, then chill them over ice in their cooking liquid, am I okay to store them at room temp, or do I have to worry about some sort of bacterial growth? Should they be kept in the fridge, or will this negatively affect the texture? I've never kept cooked potatoes more than a few hours, but something I am doing requires preparing them 24 hours in advance. Thanks.

Thanks all. I think I will try pre-cutting the acetate, as I imagine it will end up looking neater that way. I'll report back with results.

I am trying to make this spiral shaped chocolate decoration. Unfortunately, the recipe I am going by gives no instructions for it. My first thought was to spread tempered chocolate on some acetate, cut into shape with a razor blade, then roll around a pin and let set. I am not sure if that will even work, or if there may be a better technique for making something such as this. Here is a picture:

Great. Thanks so much.

Yeah, It says 30 ºC

Could someone please explain to me what this is? I am trying to make a chocolate glacage, and this is listed in the ingredients. Is it just a simple syrup at this specific temperature, or something different? Thanks.

That truffle just keeps on giving doesn't it? Wonderful dish. I can work out the truffle bits, what are the white/clear circles? Are they finely sliced radish? Did you vaccum seal the fish with the covering and cook it sous vide as Daniel Humm does with his zucchini scaled turbot? Thanks. Those are tapioca pearls, along with celery, celery root, and truffle. That is how I did it: basically you take a fillet, make an incision on the bone side to create a pocket which you fill with a mousse made from some of the turbot trim and chopped truffle, close it up, turn it over, make the scales, then let it set in the fridge. Then, season, brush with softened butter, vacuum seal and cook sous vide. The recipe is in the EMP book, but I believe it originally comes from Joel Robuchon. It's delicious. Tonight I finished up the last of the turbot with Heston's recipe for fish and chips. It was rather crunchy.

Scrambled eggs

Turbot with black truffle and celery

Thanks, rotuts. It is an incredible fish. I think cooking it on the bone is really the best way. I didn't explain, but it is roasted in the oven in salted butter with a few split marrow bones. you baste the turbot with the rendered marrow as it cooks. The sauce is a veal jus with a little olive oil, tarragon, and the barbes of the turbot, which are the gelatinous muscles distributed along the skirt of the fish (the Japanese call them engawa). They are great little bursts of flavor. The potatoes are cooked in an aromatic chicken stock (garlic, thyme, bay) smoked with beechwood, layered with sliced truffle, and then seasoned with a walnut oil vinaigrette and slices of fresh onions. The marrow which cooks with the fish is served alongside the fish. Anyway, I really enjoyed this dish. It's a great marriage of the earth and the sea.

I put the sawdust on some aluminum foil in the bottom of an old saucepan, used a blowtorch to get it going, then left it on a medium-high heat. I placed another layer of aluminum foil on top, which I poked some holes in, and I put the potatoes in a steamer basket, covered everything with aluminum foil, and then smoked them like that. They only needed 4 minutes. It actually worked pretty well.

Wild turbot Turbot roasted with bone marrow, smoked potato/truffle salad

Thanks. This is what I will probably do. I'll post back with my results.

Perhaps there is an alternative to buying a smoking gun? I am going to do this tomorrow.

I am familiar with it, but it didn't occur to me. So, it just runs on sawdust?

I am trying to smoke thin slices of cooked potato using sawdust of beechwood. What would be the best way of doing this, and how should the sawdust be heated?

Also, the way the raw yolk mixes in with the warm mashed potatoes is something you should try at least once. Parsnips and chicken fat might bring too assertive of a flavor in this particular dish.

Yes. I pass them twice. And I'm not sure if it is exactly 50/50. I usually just keep adding butter until I get the right texture, mouthfeel and balance of flavor. I always season them with white pepper. And I do not think they are too buttery. You could do that. I've made veal cheeks with a parsnip puree and black truffles, and that was nice. But I do believe the combination of potatoes and truffles is God's way of saying he loves us all.

La Ratte fingerlings. Makes the best.

Thanks. It's mashed potatoes, made in the classic Robuchon fashion, a little pool of chopped truffles, a cordon of chicken jus, and then a raw egg yolk in the center, seasoned with fleur de sel, and a good bit of olive oil. It's absolutely delicious. In my opinion, one of the best ways to enjoy black truffle.

Mashed potatoes, egg and truffle