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Truffle and Potato Surprise with Coarse Salt

2 attractive oval potatoes, each about 160 grams (5 oz)
2 truffles, preferably fresh, or preserved, each about 20 grams (3/4 oz)
60 grams (2 oz) butter, melted
40 grams (1 1/2 oz) clarified butter
a handful of coarse cooking salt, for serving
fine salt and freshly ground pepper

The potatoes wash in cold water and peel with a sharp knife, shaping them
into neat egg-shaped ovals. Halve lengthways and scoop out the insides with
a parisienne baller to make a large enough cavity to hold a truffle. Brush
the insides of the potatoes with plenty of melted butter and season lightly
with salt and pepper. Wash truffles if they are fresh. Place a truffle
in one potato half and cover with the other half, to restore.

Heat the oven to 220C or 425F. Heat the clarified butter in a small
frying pan, put in the potatoes and sear over high heat until golden
brown all over. Wrap the potatoes in foil squares and place on a
baking sheet.

Bake in the oven for about 30 minutes, turning them over after 15
minutes to brown both sides. Remove the foil and cut the string.

Place the potatoes on two small warmed plates, with a good pinch
of coarse salt beside them. Take the potatoes to the table, then
with a very sharp knife, cut them open lengthways or if you prefer,
slice into thick rounds like hard-boiled egg


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