Laurent Mariotte receives at his "table des bons vivant", Christian Constant, a specialist in "bistronomy": gastronomic bistro cuisine. The chef presents him with his stuffed potatoes.
Preparation: 40 minutes
Cooking: 50 minutes
Ingredients for 4 persons
• 12 charlotte variety potatoes
• 400 g cooked pork feet
• 30 g of pickles
• 20 g capers
• 40 g shallots
• 40 g onions
• Olive oil
• 10 sprigs of parsley
• 30 cl of poultry juice
• 1 tablespoon mustard
• 2 kg of duck fat
• 50 g of butter
• 100 g of curly
• 250 g mesclun
• 1 pinch of Espelette pepper
• 1 teaspoon of salt
For the vinaigrette
• 1 teaspoon of sherry vinegar
• 1 teaspoon of old wine vinegar
• 7 cl of olive oil
• 1 pinch of Espelette pepper
• 1 teaspoon of salt
Recipe
1. Preheat the oven to 160 ° C.
2. Peel and cut the potatoes, giving them an oval shape, then dig them using a small spoon.
3. In a casserole dish, brown the potatoes with the duck fat over medium heat for 25 minutes. Drain them.
4. Peel and finely chop the shallots and onions; sweat them in a pan over low heat with a drizzle of olive oil for a few minutes. Chop the pickles, the capers and the parsley (keep some parsley for decoration). Add them to the pan with the mustard, Espelette pepper and salt. Crush the pork feet. Add them and mix everything.
5. Stuff the potatoes with this preparation. Place them on a roasting pan, add the poultry juice and the butter. Put in the oven and cook for 30 minutes.
6. Mix all the ingredients for the dressing. Wash salads.
7. Present the potatoes in individual casseroles (or plates) with a salad seasoned with vinaigrette. Sprinkle with chopped parsley.