Calories: 193kcalCarbohydrates: 19gProtein: 10gFat: 9gSaturated Fat: 5gCholesterol: 27mgSodium: 544mgPotassium: 424mgFiber: 2gSugar: 6gVitamin A: 432IUVitamin C: 14mgCalcium: 265mgIron: 1mg
- isi canister
For the potatoes
- Preheat oven at 350 degrees. In a roasting pan lay hay down in the bottom of the pan. Drizzle potatoes with olive oil, salt and pepper. Then place the potatoes in the roasting pan on top of the hay. Add the garlic to the roasting pan and place in the oven. Cook in the oven for 45 minutes until the potatoes are just done. Take out and let them cool to room temperature.
For the fondue
- In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux. Once the roux has formed add the milk one cup at a time stirring constantly with a whisk. Keep adding the milk until a thick sauce has formed. Cook for 5-7 minutes on medium-low to cool out the flour. Then add the cheese and melt completely. Finish the bechamel with nutmeg and salt. Once it has been seasoned and melted all together pour into an isi canister and charge with 1-2 charges. Keep in a hot water bath to ensure the fondue will be hot.
- Take the potatoes and peel them if desired. Slice them 1/8 inch thick, season them with salt and place back in the oven to get hot. Meanwhile take fresh truffle and slice them thin. Take four bowls and foam the fondue in the bottom of the bowl. Take the potato slices out and place a truffle slice in between each one. Place on top of of the potato fondue. Grate a little of the fresh horseradish on top of each potato. Finish the dish with mizuna, and truffle or olive oil around. Serve and enjoy!