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Poutine II

Food Network Canada
YIELDS
6 servings
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Ingredients

Fries

10
russet potatoes, washed and cut into fries (¼ inch thick and 3 inches long)
Peanut oil for deep frying

Sauce

½
cup All purpose flour
½
cup Butter
2
Tbsp vegetable oil
½
onion, roughly chopped
½
carrot, roughly chopped
2
garlic cloves
2
celery stalks, roughly chopped
4
cup brown chicken stock
1 ½
cup veal stock
50
mL ketchup
65
mL Worcestershire sauce
1
sprig sage
1
sprig rosemary
2
shallots, peeled and roughly chopped
10
black peppercorns
2
cup Cheese Curds
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Directions

Step 1

Preheat deep fryer to 325 F.

Step 2

Place small amounts of fries into preheated deep fryer.

Step 3

Cook for about 5-6 minutes until tender and just starting to brown.

Step 4

Turn deep fryer up to 375 F.

Step 5

Cook poutine sauce before finishing fries. Must cook fries just before serving.

Step 6

Cook fries a second time for about 2 minutes until crisp and brown.

Step 7

Heat butter in a heavy bottom saucepan until butter foams.

Step 8

Add flour and whisk to incorporate.

Step 9

Cook over medium high heat for about five minutes, watching constantly. Remove from heat and pan and allow to cool.

Step 10

In a large saucepan over high heat add oil.

Step 11

Add onion, carrot, garlic and celery and cook until brown.

Step 12

Add chicken stock, veal stock, ketchup, Worcestershire sauce, herbs, shallots and black peppercorns.

Step 13

Bring to a boil. Reduce to a simmer and add roux, a little at a time, whisking constantly.

Step 14

Bring to a boil and allow to cook for about 5 minutes until thickened.

Step 15

Remove from heat and strain.

Step 16

Adjust seasoning with salt and pepper.

Step 17

Preheat oven to 400 F.

Step 18

Finish cooking fries in hot oil.

Step 19

Remove and drain on clean towel to absorb excess oil.

Step 20

Place cooked fries in an ovenproof dish and sprinkle with cheese curds.

Step 21

Top with a generous amount of sauce.

Step 22

Place in oven for a few minutes for cheese to melt. Serve immediately.

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