Cook the potatoes with their skins on in salted water.
Place them in a smoker with the sawdust and smoke them for 30 minutes to 1 hour, depending on their size. When they are hot, peel them and work through a food mill or fine sieve.
Set aside in the refrigerator. In a saucepan, bring the cream and cream cheese to the boil, then add 70g of smoked potato. Combine well and blend with a hand mixer.
Adjust the seasoning and keep warm.
Rehydrate the dried morels in warm water for approximately 30 minutes.
Drain, reserving the soaking liquid. Clean the feet of the fresh morels, and wash them under running water using a brush.
Let them dry well on a tea towel.
Peel and thinly slice the shallots. Melt the butter in a saucepan, add the shallots and sweat until translucent. Add the dried and fresh morels and moisten with the vin jaune and the mushroom soaking liquid. Season with salt and pepper and cook 15 to 20 minutes.
Remove the morels and reduce the jus to a glaze then add the morels and coat them with the reduction. Keep warm.
Soak the split peas the day before.
Blend the capers using a hand mixer then transfer them to a Pacojet beaker.
Freeze and pacotize 3 times. Drain and rinse the split peas and cook them in salted water.
Drain and blend to a puree. In a mixing bowl, combine 60g of caper puree,120g of split pea puree and 15g of cream cheese. Adjust the seasoning.
Season and roast the beef rib steaks to the desired doneness.
Plate the dish, starting with the smoked cream, meat, morels, caper and split pea condiment.
Do not hesitate to contact our chefsSend an email