Potato Waffle, Beef Marrow, Chervil Bulb and Fresh TruffleTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:203.9 kcal
Proteins:5.9 g
Fats:18.3 g
Carbohydrate:4.6 g
Fibers:0.5 g
Sugar:0.3 g
Cholesterol:111.8 mg
Sodium:223.6 mg
Calcium:25.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Waffle Batter
150
ml
water
70
g
butter
90
g
potato starch
2
eggs
100
g
mashed potato
salt
**Garnish
4
nice chervil bulbs
2
pieces of beef marrow
60
g
truffle
50
g
butter
1
small jar of truffle juice
METHOD
Waffle Batter
- Bring the water and butter to a boil. Add the starch off the heat.
- Mix in the eggs, then the mashed potato. Season lightly with salt.
- Cook the waffles in a waffle iron in the usual way.
Garnish
- Peel and gently cook the quartered chervil bulbs in butter.
- Slice the marrow into rounds; poach in warm water.
- Slice the truffle. Emulsify the truffle juice with the butter.
Presentation
- Pour the truffle sauce into wide-rimmed bowls.
- Place the cooked chervil and marrow on top and garnish with the truffle slices.
- Sprinkle with fleur de sel; place the warm waffles on the edge of the plate.
