Smashed Potatoes With Truffle Emulsion

Recipe Ingredients

		Truffle Emulsion
1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Diced portobello mushrooms
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Diced tomatoes
1/4 cup	59ml	Veal reduction
1 1/2 cups	355ml	Homemade or prepared mayonnaise
1		Truffle - finely chopped
3 tablespoons	45ml	Truffle oil
		Juice of one lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Potatoes & Assembly
8		New potatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
2		Black truffles
1/4 cup	59ml	Truffle oil
		Garnish
2 oz	56g	Caviar
		Chives, long
2 tablespoons	30ml	Chopped chives
		Black pepper

Recipe Instructions

For the truffle emulsion: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the portobello, shallots, garlic, and tomatoes, for 2 to 3 minutes. Add the veal reduction. Simmer for 2 to 3 minutes or until the mixture is almost dry. Season with salt and pepper. Remove from the heat and cool completely. In a food processor, combine the mushroom mixture, mayonnaise, chopped truffle, truffle oil, and lemon juice together. If the mixture is too thin add additional mayonnaise. Season with salt and pepper.

For the potatoes: In a pot of salted water, bring the potatoes up to a boil and cook for 8 to 10 minutes or until the potatoes are fork tender. Remove from water and drain.

To assemble: Smash each potato with the back of a kitchen spoon. Season each potato with salt and pepper. Spoon a small amount of the truffle emulsion on the bottom of the plate and dirty the rim. Place two of the smashed potatoes directly on the sauce. Sprinkle with the grated cheese. Shave the truffle over the top of the potatoes. Drizzle the truffle oil over the entire plate. Garnish with the caviar, long chives, chopped chives and black pepper.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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