Inspired by Virginia's fertile waterways. Enhanced with the earthy, delicious flavors of fresh black truffle infused heavy cream clam sauce.
Is there anything better than home made fries? Yes, fries covered in duck confit. An ode to a classic french staple. Duck confit, a technique and dish, uses duck legs cooked low and slow in duck fat. Chopped and drizzled atop fries, it takes the classic fry to a whole new level of deliciousness.
Brook Trout, native to Virginia's ponds and streams, with a southern favorite, fried green tomatoes, pairs beautifully with the earthy flavors of Perigord Truffle.
-3 dozen local clams, little necks
-8 oz wild mushrooms mix
-4 flat breads
-Fontina Cheese (grated)
-1 tsp fresh thyme
-4 oz of truffle-infused heavy cream
-1 chopped shallot
-2 cloves, chopped garlic
-2 tbsp truffle-infused olive oil
-salt and pepper
-Coat mushrooms, lightly with truffle-infused olive oil.
-Roast 6 to 8 minutes and set aside
-Par cook clams until the shells are slightly opened. Remove the clams from the shells and set them aside.
-Strain the clam liquor through a chinoise or a fine strainer.
-Sweat garlic and shallots until lightly softened on medium heat.
-Add the truffle-infused heavy cream, half the lemon, and salt and pepper to taste. Reduce the cream sauce to a nappe consistency.
-Add the fresh clams to the cream sauce. Taste and adjust seasoning.
Build and Bake Flatbreads
-Layer the gated fontina onto flatbreads, then a layer of the clam sauce. Next add a layer of the mushroom mix and another layer of fontina.
-Bake the flatbreads for 8 minutes, until they slightly begin to brown.
-Finish with sliced fresh truffle atop flatbreads to taste.
Country Fries Ingredients
4-5 Yukon gold potatoes, cut into a bottonet
1 qt frying oil or try duck fat for a richer flavor
1 tbsp baking soda
salt and pepper to taste
Truffle Hollandaise Ingredients
6 oz truffle infused butter
2 oz truffle infused egg yolks
Champagne vinegar (just a splash)
1/2 tsp salt
1/2 tsp pepper
You will need
2 duck legs confit and chopped
1 med sized pot for blanching
1 large pot for frying
1 small sauce pot
Bring med pot of water to a boil and add baking soda (be careful not to let boil over).
Add the bottonet potatoes and blanch until the outsides begin to soften. Approximately 60 seconds. Strain from water and rinse with cold water.
Begin heating oil to 375.
In a blender add egg yolks, salt and pepper, and vinegar. Begin to slowly aerate to room temperature. Slowly add the clarified butter until it reaches a rich nappe consistency. To finish sauce, grate fresh truffle and adjust seasoning as needed. Set aside.
In a small sauce pot a small amount of truffled olive oil, chopped duck confit, and fresh thyme. Gently warm. Set aside.
Back to Fries
Slowly add the blanched potatoes to the hot oil in batches. Do not overcrowd the pot. Cook until all potatoes are a golden brown. Remove fries from oil, strain excess oil and season with salt and pepper.
Plate fries, top with duck confit while drizzling the lucious oil atop the fries. Serve with ramekin of truffled hollandaise.
2 sides of trout (4-6 oz)
1 green tomato (1/2 inch slices)
10 oz corn flakes, ground to a panko-like consistency
1 tbsp fennel seeds, toasted and ground
8 oz clarified, truffle infused butter
4 oz truffle infused cream
1 cup flour
3 truffle infused eggs, beaten
1 oz truffle infused olive oil
salt and pepper
1/2 bottle dry white wine
1 tbsp chopped shallots
1 tbsp chopped garlic
10 sprigs of fresh thyme
Heat Frying oil to 350
Combine, flour, garlic powder in a small bowl. Combine fennel seeds with the corn flake grinds, salt and pepper, in another. The 3 beaten eggs form your egg wash. Dredge slices of tomato in flour, then egg, then corn flake mixture. Fry in 4 oz of frying oil until lightly browned and crisp. Set aside.
Truffle Butter Emulsification
In a medium-heavy sauce pot reduce white wine with the shallots, half of the thyme and garlic until 'au sec'. Add heavy cream and reduce to a demi-sec. Slowly whisk in small amounts of butter. Strain the sauce through a fine chinois strainer. Add several slices of fresh truffle to the strained sauce. Keep warm and set aside.
Season Trout fillets with salt and pepper. Heat a large cast iron skillet, add truffled-oil to pan and sear the trout, skin-side down (approximately 2 minutes). Flip over, add the remaining thyme to the pan and finish in oven for 4-5 minutes.
To Plate, place 2 fried green tomatoes and 1 side of trout, spoon sauce around fish.