Extravagant Potato with Crispy Potato Collar
- serves 4
6 yellow-flesh potatoes
2 sprig fresh rosemary
2 bay leaves
2 Tbsp horseradish
½ cup heavy cream
1 pinch salt
1 lobe of foie gras
1 handful freshly chopped tarragon
1 large baking potato
vegetable oil, for frying
1. Fill the bottom of a stovetop steamer with water, add the rosemary and bay leaves, place on a burner and turn the heat to medium high. Steam the potatoes over the aromatic water until very tender and mashable, about 15 minutes. Drain and add to a large bowl. Add horseradish, cream and salt and mash.
2. Meanwhile preheat a heavy skillet over high heat. Prepare and slice the foie gras thickly. Quickly sear the foie gras until golden, about 2 minutes on each side. Reserve a few of the browned slices but add the fat they release to the mashed potatoes along with the fresh tarragon and stir to mix well.
3. Using a Japanese continuous vegetable thread cutter, craft 1 potato into lengths of thin potato string. Wrap the string around a paper lined copper pipe and carefully fry in precisely 375ºF frying oil until crisp and golden.
4. Craft a pair of crisp potato collars. Stuff the potato collars with the rustic potato puree. Top the works with the remaining slices of seared foie gras.