truffled potatoes à la bruno clément (revised)
6 medium sized potatoes (not the ‘floury’, dry kind; but the sweet, compact ones are much better – i took charlotte)
30 g butter
1 cup (heavy, preferrably) cream
1 (or more, if you can afford it) fresh black truffle of about 20-30 grams
20 g pickled truffle
1 cup parmesan (note: i’m sure bruno hasn’t used it, but i quite like the combination of it with truffle)
1 tbsp. truffle oil
2 tsp. fleur de sel de guérande
1 tsp. freshly ground black pepper
utensils: truffle grater
preheat the oven to 150 degrees c or 280 degrees f. tear apart six aluminum foil squares. wash and peel the potatoes. smear some butter on them, salt lightly with fleur the sel and then wrap with the foil. place in the oven for 45 minutes or more, until the potatoes are tender, slightly crispy outside and soft inside.
grate the truffle, and separate the crumbs and tiny pieces that came off from grating to put in the cream reduction. heat the cream and veal stock with the pickled truffle and the real truffle crumbs. simmer on low heat for 10-15 minutes, until the liquid is ‘reduced’. add the parmesan if you like and heat through again. season with fleur de sel, pepper and nutmeg. only at the end, stir in a few drops of the truffle oil, for extra flavor.