“PAPET VAUDOIS” REVISITED

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“PAPET VAUDOIS” REVISITED

Ingredients:

Sausage mousse:

> 1 onion
> 1/2 Neuchâtel saucisson
> 1 dl dry white wine
> 10g chicken stock powder
> 3 dl cream

Stuffed leek and leek fondue:

> 2 white leeks
> 1 dl white wine
> Salt & black pepper
> 4 firm potatoes when cooked
> Spices according to taste
> ¼ of Neuchâtel saucissons
> 20g chopped parsley

Crispy potatoes:

> 2 firm potatoes
> Frying oil
> Salt & pepper

1 | Recover 4 layers from the center of the leek then blanch them in boiling salted water for 3 minutes. Plunge them into cold water to stop the cooking. Garnish the tubes with the stuffing described below and roll them to form leek tubes.

2 | Cut the potatoes, sausage and leek into small cubes.

3 | Sauté everything in a saucepan.

4 | Add the white wine and cook over low heat for about 20 minutes.

5 | Add the chopped parsley and serve in a circle on the plate.

1 | Chop the onion and the sausage.

2 | In a non-stick pan, heat the oil then add the onions and the sausage.

3 | Sauté everything and remove excess fat.

4 | Deglaze with white wine.

5 | Add the chicken stock powder.

6 | Add the cream.

7 | Blend everything together in a blender for 5 minutes (the consistency should be smooth).

8 | Cool and put in a siphon.

9 | Add 2 cartridges of gas and serve.

1 | Heat the oil to 140C.

2 | Cut the potatoes with a mandolin and shape them as you wish.

3 | Dip the potatoes in the oil at 140C for 3 minutes.

4 | Take them out and drain them.

5 | Reheat the oil this time to 180C.

6 | Dip the potato chips in the oil for 2 minutes until they are colored.

7 | Take out, drain and season the homemade chips.