Stuffed potato with white truffle and frogs' legs

11 September 2006
Stuffed potato with white truffle and frogs' legs


(serves four)

1kg frogs' legs
3 chopped shallots
150ml white wine
1 bunch chives
150g butter
8 rattes potatoes
300ml cream

For the truffle ragout 60g white truffle
50ml Madeira
1tbs olive oil
1 chopped baby onion
200ml cream
Salt and pepper


Pan-fry the frogs' legs with some butter. Add the shallots sweat deglaze with white wine and reduce. Add the cream and cook further. When the frogs' legs are cooked take them out of the pan and reduce the cream by two-thirds. Clean the frogs' legs and return to the cream.

Boil the potatoes until they are soft but firm. Remove their skins. Slice off the top of the potatoes to make a hat shape clean out the rest of the potato to form a boat shape.

Cut the truffle into slices of 2-3mm thick. Sweat the onion in olive oil add the truffle and season. Deglaze with Madeira and reduce. Add the cream and reduce by half.

Using a food-mixer mix the butter with the chives salt and pepper. Add some butter to the frogs' legs and cream to make a light-green sauce.

For service put the potato on the middle of the plate and add the ragout of truffle and the frogs' legs. Put the potato hat on top of the frogs' legs and surround with the light-green sauce.

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