2 lbs variety of mushrooms, roughly chopped
1 head fennel, sliced
2 shallots, sliced
2 cloves garlic, sliced
1 sprig each of sage, rosemary, and thyme
6 C water
1 ½ lbs Yukon potatoes, peeled and diced
2 C heavy cream
5 Tbsp butter
Sea salt, as needed
10 fingerling potatoes
½ C olive oil
Salt, as needed
1 sprig each of sage, rosemary, and thyme
2 large savoy cabbage leaves, blanched
1 C potato purée
½ C diced confit potatoes
¼ C reserved consommé mushrooms, diced
3 C fennel fronds, blanched
5 C water
¼ tsp fennel pollen
Salt, to taste
Sugar, to taste
4 C tea base
3 Tbsp Ultra-Tex 8
1 Russet potato, peeled
1 maitake mushroom
Vegetable oil, as needed
Salt, as needed
Fennel fronds
Shaved fennel bulbs
Shaved fennel stalk
Prepping time: 2 hours / Cooking time: 1 hour (excludes sous vide cooking time)
2
Place a dollop of potato purée off-centered on the plate. Add the maitake into the center of the dollop. Circle the dollop with three pieces of confit potatoes. Remove the torchone from the water bath. Shave the ends off and slice in half. Place in the negative space between the confit potatoes and the potato purée. Place the fried potato garnish on top of the maitake mushroom. Add a few drops of the fennel frond purée and garnish with fennel elements and tarragon. Lastly, pour the consommé over.
Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.
Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.