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Boom Bang Poutine Recipe

Name: Boom Bang Fine Foods & Cocktails Boom Bang Poutine Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 medium Russet potatoes; 4 cups Vegetable oil; 1 tsp Salt; 1 cup Heavy cream; 2 tbs Truffle oil; 1 tsp Salt; 1 tsp Black pepper; 200 grams Foie gras; 150 grams Wild mushrooms (e.g. chanterelles, morels); 150 grams Cultivated mushrooms (e.g. button mushrooms); 2 tbs Butter; 150 grams Goat cheese; 1 cup Heavy cream; 2 tbs Fresh chives, chopped; 1 cup Verjus; 1 cup Red wine; 1 tbs Shallots, finely chopped; 2 tbs Butter; 15 leaves Fresh sage leaves; 1 cup Vegetable oil

Inspired by Boom Bang Fine Foods & Cocktails

Time1h 30m

Serves4

French fries topped with our creamy truffle sauce, seared foie-gras cubes, wild & cultivated mushrooms, goat cheese mousse, verjus bordelaise, fried sage

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Ingredients

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Fries

4 medium Russet potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Truffle Sauce

1 cup Heavy cream

2 tbs Truffle oil

1 tsp Celtic sea salt

1 tsp black pepper

Foie-Gras and Mushrooms

7.05 oz (200 grams) Foie gras

5.29 oz (150 grams) Wild mushrooms (e.g. chanterelles, morels)

5.29 oz (150 grams) Cultivated mushrooms (e.g. button mushrooms)

2 tbs Butter

Goat Cheese Mousse

5.29 oz (150 grams) Goat cheese

1 cup Heavy cream

2 tbs Fresh chives, chopped

Verjus Bordelaise

1 cup Verjus

1 cup Red wine

1 tbs Shallots, finely chopped

2 tbs Butter

Fried Sage

15 leaves Fresh sage leaves

1 cup Tuscany sunflower oil

Method

Fries

Prepare the Potatoes

Wash and peel the russet potatoes. Cut them into thick fries.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.

Truffle Sauce

Make the Truffle Sauce

In a saucepan, combine heavy cream, truffle oil, salt, and black pepper. Heat gently over low heat, stirring occasionally, until warm and blended. Do not boil.

Foie-Gras and Mushrooms

Cook the Foie Gras

Cut the foie gras into small cubes. In a skillet, melt the butter over medium-high heat. Add the foie gras cubes and sear for 1-2 minutes on each side until golden brown. Remove from the skillet and set aside.

Sauté the Mushrooms

In the same skillet, add the wild and cultivated mushrooms. Sauté for 5-7 minutes until they are browned and tender. Season with salt and pepper.

Goat Cheese Mousse

Prepare the Mousse

In a bowl, whisk the goat cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the goat cheese until combined. Stir in the chopped chives.

Verjus Bordelaise

Make the Bordelaise Sauce

In a saucepan, combine verjus, red wine, and shallots. Bring to a simmer and reduce by half. Remove from heat and whisk in the butter until melted and smooth.

Fried Sage

Fry the Sage

In a separate pot, heat the vegetable oil to 350°F (175°C). Carefully add the sage leaves and fry for about 30 seconds until crispy. Remove and drain on paper towels.

Assembly

Assemble the Poutine

On a plate, layer the fries, then top with sautéed mushrooms, seared foie gras cubes, and a generous drizzle of truffle sauce. Add dollops of goat cheese mousse on top, pour verjus bordelaise around, and finish with crispy fried sage leaves.