John Myers
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Filled Potato Box (Christian Jürgens)
The perfect filled potato box (christian jürgens) recipe with a picture and simple step-by-step instructions.
Potato box
- 4 Pc. Waxy potatoes
- Salt
- 0,5 Pc. Protein
- 1 tbsp Wheat flour
- Vegetable oil
- 4 Pc. Egg yolk
Truffle Espuma
- 200 g Liquid cream
- 100 g Dark veal stock
- 1 tbsp Truffle butter
- 90 g Truffle jus
- 1 tbsp Fresh truffle curd
- 2 El Madeira reduction
- 350 g Waxy potatoes
Madeira sauce
- 200 ml Madeira
- 90 g Truffle jus
- 60 g Cold butter cubes
- Salt
Truffle salad
- 50 ml Truffle jus
- 50 ml Madeira reduction
- 1 tsp Balsamic vinegar
- Salt
- 100 g Périgord truffle
Serving
- 4 leaf Beetroot
- Potato crate: Peel the potatoes and cut a cube from each potato with an edge length of 4 cm. Cut a 4 mm thick lid from each potato cube. Hollow out the potato cubes with a small ball cutter so that the walls are approx. 4 mm thick. Place these potato boxes and the lids in a sieve insert and cook over boiling salted water for about 15 minutes until they are very soft. Mix the egg white with the wheat flour to a pulp. Heat plenty of vegetable oil in a deep fryer to 170 ° C. Drain the soft-cooked potato boxes and lids and pat dry. Then pre-fry for 1 minute in vegetable oil at 170 ° C and let drain briefly on kitchen paper. Then immediately slide a well-chilled egg yolk into each potato crate and carefully coat the upper edges of the potato crates with a little protein and flour pulp. Place the lids on and press them down lightly so that they stick firmly. Bake the filled potato boxes in the 170 ° C hot vegetable fat for about 36 seconds until golden brown – the egg yolk should remain liquid – and leave to degrease on kitchen paper. Lightly salt the potato boxes and serve immediately. My tip: So that the potato boxes are hot and crispy, but the egg yolks remain liquid, it is important that the potato boxes are warm and the egg yolks are cold in the fridge before filling and deep-frying.
- Truffle Espuma: Bring the cream, veal stock, truffle butter, truffle jus and Madeira reduction to the boil in a saucepan. Put the freshly cooked, steamed potatoes in a blender and pour the truffle cream over them, then mix vigorously. Season the potato mixture with salt, fill it in an espuma bottle and fill it with 2 N²O cartridges. Place the espuma bottle in a 60 ° C water bath until serving.
- Madeira sauce: Put the Madeira in a saucepan and reduce to a third. Then add the truffle jus and bring to the boil briefly. Top up the Madeira sauce with ice-cold butter cubes and season with salt, a little reduced Madeira and a little truffle jus. Heat again shortly before serving.
- Truffle salad: Mix the truffle jus, the Madeira reduction, the old balsamic vinegar and a little salt to a marinade, completely dissolve the salt while stirring. Slice the Perigord truffles with a truffle slicer into wafer-thin (0.5 mm) slices and place in the marinade for 5 minutes. Remove the truffle slices from the marinade and twist in 4 “truffle blossoms”.
- Serving: Tip some warm truffle espuma into the middle of 4 plates. Place a freshly fried, filled potato box on top of each. Drape a “truffle blossom” on each potato box and pour on the Madeira sauce. Briefly marinate a beetroot leaf in a little truffle salad marinade and lean against the potato crate, then serve immediately.
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