Quick and Easy | Vegetarian/Vegan |Alan Ducasse

Black-Truffle Crushed Potatoes

Ingredients:
1 1/2 ounces fresh black truffle
Approximately 8 cups sea salt
4 large Idaho potatoes, washed, dried, and pierced with a fork
1 1/2 tablespoons black-truffle butter
1 tablespoon unsalted butter
3 tablespoons black-truffle oil
Coarse salt to taste
Freshly ground black pepper to taste
Fleur de sel
Instructions
(1) Preheat oven to 425. Scrub the truffles with a toothbrush to remove any dirt. Make a 1-inch layer of sea salt in a large baking dish. Nestle the potatoes into the salt, and bake for approximately 1 hour, until centers are tender. Remove from oven and cut potatoes in half lengthwise. Scoop out the flesh with a spoon and place it in a shallow mixing bowl, discarding skins. (2) Lightly crush the potatoes with a fork. Add truffle butter and unsalted butter, continuing to crush until almost smooth. Add truffle oil and mix well. (3) Season with salt and pepper, and, using a truffle slicer, thinly shave the fresh truffle over four equal portions of the hot potato; sprinkle with fleur de sel. Serve immediately. (2005)

note: Black Truffles (Tuber Melanosporum) have been prized for centuries. With a black exterior and grey colored flesh, they have a delicate but distinctive aroma. Harvested from November to March, black truffles are typically used in pasta sauces, eggs, potatoes, rice or meat dishes. 

• wikipedia