Pont-Neuf potato terrine fries

Method

1. Line the dish with baking paper. Slice the potatoes 2 mm thick and layer them tightly, overlapping to leave no gaps. Dust each layer very lightly with cornflour and salt.
2. Melt the clarified butter with the beef fat. Pierce the finished terrine all over to the base with a skewer, then pour the hot fat evenly over it.
3. Cover with baking paper and a close-fitting tray. Bake at 140°C for 2 to 2½ hours, until the edges caramelise and a knife meets no resistance.
4. Put a heavy, evenly distributed weight on top. Cool, then refrigerate under weight overnight.
5. For the sauce, whisk cream, water, yolks, and egg in a heatproof bowl over barely simmering water until 75°C. Lower the heat; whisk in both cheeses until smooth, then season with paprika, Dijon, and salt. Keep warm, not hot.
6. Fry the bacon until crisp; drain and reserve.
7. Turn out the cold terrine, trim the edges, and cut into 15 mm square batons 7 cm long.
8. Heat oil to 180°C in a deep pot no more than half full. Fry in batches until crisp and golden, 3 to 5 minutes. Drain, salt, top with bacon, and serve with the cheese sauce.

Notes

• The overnight press is essential; warm or loosely pressed layers break in the fryer.
• The cheese sauce contains lightly cooked egg. Hold it above 60°C for service and discard after two hours at room temperature.
• For an all-beef-fat flavour, fry in beef dripping; neutral oil is easier and cleaner at home.
• Keep water away from hot oil and never fill the pot more than halfway.

Sources used

• Fallow: Pont-Neuf potato terrine fries

From Christoph Mayer