Tartiflette with La Ratte Potatoes, Lardoons, Victor et Berthold, Braised Pork Belly and Chemin du Minot Apple Cider, Served with Parsnip Purée with Brown Sugar Fudge and Cream
Ingredients
- 120 g (4 oz) pork belly
- 200 ml (4/5 cup) water
- 20 g (1 tbsp.) salt
- 200 ml (4/5 cup) veal stock
- 200 ml (4/5 cup) Chemin du Minot apple cider
- 30 g (2 tbsp.) salted butter
- 60 g (2 oz) onion, brunoised (finely diced)
- 60 g (2 oz) smoked lard, diced
- 8 La Ratte potatoes, blanched and sliced
- 200 g (1 1/3 cup) Victor et Berthold, grated
- 4 parsnips, cooked and puréed
- 10 ml (2 tsp.) 35% cream
- 14 g (1 tbsp.) brown sugar fudge, homemade
- Salt and pepper, to taste
- Garden herbs
Preparation
Brine the pork belly in water and salt for 12 hours. Remove and rinse well. Place in a baking dish with the veal stock and cider, and bake at 120°C (250ºF) for 2 hours or until the meat is tender. Save the cooking juices and reduce over high heat until it reaches a syrupy consistency. Set aside.
In a frying pan, brown the butter, onions and lard in butter for 2 minutes. Add the potatoes and the cheese. Place them in a baking dish and bake at 180°C (350ºF) for 30 minutes.
In a saucepan, mix the parsnip purée with the cream and brown sugar fudge. Cook over medium heat for a few minutes, until the mixture is melted and hot. Season.
Presentation
Take a small pastry cutter to cut out the tartiflette and place it on a plate. Put the pork belly on top and garnish with a spoonful of puréed parsnip. Finish with a little bit of the reduced sauce. Garnish with garden herbs and serve.
Servings 4
Preparation time
60 minutes
Cooking time
30 minutes
Rating
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