Potato quenelle with truffles

How-to video Potato quenelle with truffles

How-to video

See the how-to video for three appetising presentations of the Traiteur de Paris Potato quenelle with truffles.

Recipe 1: Catch of the day

Ingredients:

  • 3 Traiteur de Paris Potato Quenelles with White Truffle
  • Seared Saint-Jacques scallop from the bay of Saint Brieuc
  • Pan-fried langoustine
  • Fillet of red mullet
  • Fresh garden peas
  • Steamed green asparagus
  • Beurre blanc sauce
  • Watercress sprouts

Recipe steps:

  1. Reheat the potato quenelles for 15 mins in a 160°C oven
  2. Arrange the quenelles in a star on the plate
  3. Lace with beurre blanc sauce
  4. Add the scallop, the red mullet, and the pan-fried langoustine
  5. Add the garden peas and the green asparagus
  6. Decorate with a few fresh herb shoots
Quenelle de pommes de terre à la truffe
Quenelle de pommes de terre à la truffe

Recipe 2: Kitchen garden Saint-Jacques scallops

Ingredients:

  • 2 Traiteur de Paris Potato Quenelles with White Truffle
  • Seared Saint-Jacques scallops from the bay of Saint Brieuc
  • Baby greens
  • Yellow carrot
  • Vitelotte potato purée
  • Beetroot and ginger coulis

Recipe steps:

  1. Reheat the potato quenelles for 15 mins in a 160°C oven
  2. Arrange the quenelles on the plate
  3. Place the pan-fried Saint-Jacques scallops
  4. Add touches of vitelotte potato purée
  5. Add dots of beet and ginger coulis
  6. Decorate with thin strips of yellow carrot and baby greens

Recipe 3: Fillet of duckling with Pumpkin and Potato Quenelle with White Truffle

Ingredients:

  • 2 Traiteur de Paris Potato Quenelles with White Truffle
  • Roast duckling fillet
  • Pumpkin purée
  • Seared yellow carrot
  • Pan-fried cep mushrooms
  • Reduced cooking jus
  • Baby greens

Recipe steps:

  1. Roast the fillet of duckling in the oven
  2. Place the fillet on the plate
  3. Add a potato quenelle
  4. Add a spoonful of crushed pumpkin
  5. Decorate with ½ a yellow carrot, seared, and a pan-fried cep mushroom
  6. Add a drizzle of reduced cooking jus and ground black pepper
Quenelle de pommes de terre à la truffe