Potatoes
- 2 1/4 pounds large potatoes (1 kg)
- 2 cups clarified butter (40 cl)
Garnish
Truffled Clear Chicken Jus
- 5 fluid ounces clear chicken jus (15 cl)
- 1/3 ounce minced Périgord black truffles (10 g)
- 1/3 ounce butter (10 g)
Instructions
Step 1: Sole
Dress and clean the soles, and remove the white and gray skins. Fillet and delicately peel the nervous membrane away from the outer part using a fine bladed knife.
Slightly flatten the sole fillets between two sheets of dampened plastic wrap.
Spread the thick fillets opposite the belly on a board, and season with a little fleur de sel. Cover with truffle slivers, season with another pinch of fleur de sel, and stack under the other sole fillets.
Trim the ends to obtain 4 identical rectangles.
Step 2: Potatoes
Peel the potatoes and cut into rectangles 4 x 1 1/2 inches (10 x 3 cm), then into slices 1/20 inch (1 mm) thick. Place in cold water to remove the starch, then drain and pat dry with a towel.
Heat the clarified butter in a saucepan and dip both sides of the potato slices for 2 seconds to extract the starch. Place some of them on buttered parchment paper, overlapping slightly to form an 7 1/4 inch (18 cm) long rectangle. At either end place a potato slice in the opposite direction to help seal in the soles airtight.
Do this 4 times to get 4 identical rectangles. Generously brush them with melted clarified butter, and season with fleur de sel.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
