Sage potatoes, mustard and olive sauce

Deep-fry 6 leaves of sage in 175°C arachide oil

Boil 6 small Opperdoezer potatoes in salted water for about 15 mins, drain and cool a bit. Then rub the skin off and cool further.

Panfry them in 1 tbsp butter and a glug of sunflower oil till crispy, carefully make a cut in each one to insert a sage leaf

Briefly pan fry 1/2 shallot, 1/2 clove of garlic, 1/2 tsp mustard seeds and 10g sage leaves in 35g butter, then add 25g Taggiasche olives and deglaze with 25 ml Ricard or Pernod

Flambé the pastis then reduce to 10%

Add 125 ml vegetable stock, 1/2 tbsp grain mustard and 15ml double cream and simmer for 10 mins. Blend, sieve and season with salt and pepper.

Serve as shown

(A Joris Bijdendijk recipe)

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