Serves 2 people
Prep time 45 minutes
400 g small potatoes
2 tbsp cold pressed rapeseed oil
1-2 tbsp truffle salt
The juice of ½ squeezed citron
1 glass of onion confit
Wash the potatoes and cut them in half. Toss them with oil, salt and lemon juice.
Bake the potatoes in a pre-heated oven at 200°C until golden and crunchy – roughly 40 minutes.
Sprinkle with salt and finish off with onion confit.
Rapeseeds Oil, Cold Pressed
Salt, Sel De Guérande w. Summer Truffle
Confit, Onion & balsamic vinegar
Hungry for more?
Serving 4 500 g extra fresh filet of cod 1 yellow tomato 100 gr. raspberries 1 small red onion 1 small piece of fresh ginger 1 handful fresh coriander leaves 6 tbsp. sherry vinegar 2 limes 1⁄2 red...
Serving 4 4 duck breast 4 oranges 1 tbsp. sugar 1 tbsp. sherry vinegar 20 cl. chicken broth 1 dl. yuzu syrup 1 tbsp. maizena French Sea salt Black pepper Preparation Wash the oranges, remove the...
Serving 4 4 chicken legs 3 cl. Olive oil with thyme 1 onion finely chopped 2 cloves of garlic finely chopped 12 cl. sherry vinegar 3 cl. tomato paste 25 cl. chicken broth 250 gr. mushrooms 1 peeled...