- 4 medium potatoes
- 50g butter
- 6 green beans
- 6 green asparagus
- 3 artichokes
- 3 carrots
- 4 eggs
- 30g of dried morels
- 10g black truffle
Hydrate the morels in a bowl with hot water for 6 hours.
Start by peeling and cutting the potatoes and boil them in a casserole.
When they are well cooked, drain them, but reserve a little of the cooking water. Put them in a bowl with the butter, the cooking water and a little salt and mash them to a fine texture.
Take a small bowl and line it with cling film. Add an egg and close it to make a little bag.
Bring water to the boil in a saucepan and add the little bags with the eggs. Leave them to boil for just 4 minutes to achieve the desired texture.
Then peel the artichokes and cut them into quarters, and also peel the carrots. Blanch all the vegetables in another pan with boiling water. Once cooked, cut the green beans into 2 or 3 parts, and do the same with the asparagus.
In a frying pan, sauté the vegetables together with the morels and set aside.
Using a mandolin, slice the black truffle and cut the slices into strips.
Finally, serve the dish making a “volcano” of potato parmentier, in the centre add the poached egg and the vegetables and the black truffle strips on the sides.