Chervil Bulb and Fresh Truffle
For Waffle Batter :
potatoes (boiled and mashed)
salt to taste
For Garnishing :
pieces of beef bone marrow
4 1/2 tbsp
fresh black truffle (sliced)
small jar of truffle juice
How to Make Chervil Bulb and Fresh Truffle
For Waffle Batter
- Add butter and water to a small saucepan and heat it over a medium flame until comes to a boil.
- Remove form flame and add the potato starch in small amounts, whisking constantly to avoid lumps from forming in the batter.
- Add eggs to the batter one by one, whisking the batter vigorously.
- Add the mashed potatoes to the batter season it with salt and mix well.
- Heat a waffle iron, spray with cooking spray or brush with butter.
- Cook the waffles by scooping a ladle full of batter to the iron.
- Heat butter in a medium saucepan over a medium-high flame and cook the quartered chervil bulbs until soft.
- Remove the bulbs from the pan and set side, reserve the butter in the pan.
- Add the truffle juice to the pan and emulsify it with the butter.
- Slice the bone marrow into rounds and poach them in hot water.
- Place the warm waffles on a plate, add the truffle sauce on the side and top with cooked chervil and marrow. Garnish with sliced truffle and sprinkle with fleur-de-sel or sea salt.
- Serve immediately.
- During the Middle Ages, many people believed that eating an entire chervil plant cures hiccups. While many Europeans would eat it every Maundy Thursday because they believed that chervil had blood cleansing and restorative properties which became stronger this particular day.
Did you know that truffles are some of the most expensive foods across the world? A retail investor in Hong Kong once purchased a 1.51 kilogram huge white Alba truffle for over $ 160,000.