A recipe from Yannick ALLENO - Bocuse d'Argent 1999
Niveau : Medium
Temps de préparation : minutes
For 4 people
Peel, wash and cut the potatoes into strips 1.5 cm thick, then cut out circles 8 cm in diameter. Using a small, tear-shaped cutter, cut out teardrop shapes from inside the potato. Vacuum-pack the potatoes and teardrops with the butter and white poultry stock, then cook for 20 min at 90°C in a steam oven. Check cooking, and keep hot.
In oil heated to 130°C, fry the capers for 3-4 min, then sponge them on absorbent paper. Keep dry. Peel, wash and finely slice the shallots, then fry in foaming butter, stirring constantly for around 20 min, giving them a nice light brown, crispy colour. Remove and sponge on absorbent paper. Keep dry. On a lightly oiled plate covered with plastic wrap, arrange some attractive sprigs of flat parsley. Salt and grease the plate again, then place in the microwave for 2 min. Set aside.
Finish and presentation
Remove the fondant potatoes from the vacuum bag, and place on a sheet with a rack attached to it. Reduce the cooking juice, and let the potatoes become glossy. Distribute the caviar into each of the teardrops. Pipe a line of shallots onto the plates, and arrange the fried capers on top. Place the fondant potatoes in the centre of the plate. Add the potato teardrops and a few sprigs of flat parsley around the edges. Serve accompanied by a sauceboat of farmhouse cream.