Preparation
Peel the cooked new potatoes and mash one-third of them with a fork. Slice the remaining two-thirds into 2 mm thick rounds.
Prepare 4 metal rings or timbales, 6 cm in diameter. Generously butter them and place them on a buttered plate.
Divide the mashed potatoes evenly among the four rings, spreading them flat at the bottom of each mold.
Next, layer half of the leeks over the mashed potatoes. Add one-third of the grated Gruyère AOP and a few grams of truffle (according to your taste) per ring. Pour in a bit of the egg-cream-oil mixture (royale) over each layer.
Place a few potato slices on top of the mixture.
Repeat the layering process twice in the same order to create three layers in total.
Cover with plastic wrap and steam at 100°C for 25 min. Leave to rest in the turned-off oven for 10 min.
Sauce
Sweat the shallots and garlic in butter.
Deglaze with Madeira and white wine. Reduce until almost dry. Add the double cream and truffle oil. Adjust seasoning to taste.
Blend the sauce until smooth and frothy.
Finishing Touches
Remove the molds from the oven and carefully unmold the contents.
Using a kitchen torch, lightly brown the tops (as you would with crème brûlée).
Place each piece on a deep plate.
Fry the quail eggs sunny-side up and place one on top of each dish.
Pour the frothy sauce around each portion, then top with the remaining grated truffle. Serve hot.
Receipe by Alain Bächler
Former Michelin-starred Chef at the Restaurant Des Trois Tours in Bourguillon
For 4 people
Preparation : 40 min
Cooking: 35 min
Ingredients and products
- 200 g cooked new potatoes
- 80 g leeks, finely chopped and cooked
- 120 g aged Gruyère AOP, grated
- 120 g liquid eggs
- 20 g truffle oil
- 100 g double cream
- 40 g black truffles, finely diced
- Salt and pepper
- 4 quail eggs
- 20 g melted butter
- 10 g butter
- 10 g chopped shallots
- 5 g chopped garlic
- 1 dl white wine
- 1 dl Madeira
- 2 dl double cream
- 5 cl truffle oil
- Salt and pepper
