Poutine with F. Ménard bacon, beer sauce, potato

2 portions

Poutine au bacon F. Ménard, sauce à la bière | Recette | F. Ménard

Ingredients

4 large Yukon Gold potatoes
300g cheese curds
1 package, 250g of F. Ménard sliced bacon
10 ml (2 tsp.) truffle oil
15 ml (1 tbsp.) chopped chives (for decoration)

For the sauce

15 ml (1 tbsp.) butter
1 grey shallot, chopped
1 clove of garlic, chopped
15 ml (1 tbsp.) brown sugar
150 ml red beer
500 ml (2 cups) beef broth
5 ml (1 tsp.) tomato paste
2 bay leaves
5 ml (1 tsp.) Worcestershire sauce
15 ml (1 tbsp.) Maggi sauce
45 ml (3 tbsp.) cornstarch
85 ml (1/3 cup) water
Pepper, to taste

Preparation

Cut 6 slices of F. Ménard bacon in brunoise (small cubes), then in a pan over medium heat, cook the bacon until desired crispness, place it on an absorbent paper to absorb the fat and reserve;

Cut 4 slices of F. Ménard bacon in half lengthwise, place on a baking sheet lined with parchment paper, put a second sheet of parchment paper, then put a second baking sheet on top and apply slight pressure to obtain nice, flat bacon strips;

Bake the bacon in preheated oven at 350 °F for about 15 minutes, absorb excess fat, and reserve;

Peel and cut the potatoes into sticks about 10 cm long by about 1.5 cm wide, this cut is called “Pont-Neuf”;

Rinse the potatoes in cold water until the water is clear, then drain well;

In a fryer preheated to 300 °F immerse the potatoes in the oil for about 7 minutes before removing them;

Take out the basket and let the fries drip. Meanwhile, bring the temperature of the fryer to

350 °F and fry the potatoes a second time for about 1 minute to give them a nice crispness;

Once golden brown, place the potatoes on a tray with an absorbent paper and season with salt immediately.

For the sauce:

In a saucepan over medium heat, sauté the shallot and garlic in butter;
Once the shallot and garlic are golden, add the brown sugar and caramelize a few minutes;
Deglaze with beer;
Add broth, tomato paste, bay leaf, Worcestershire and Maggi sauce and bring to a boil;
Dissolve the cornstarch in the water and add it to the boiling sauce;
Bring to a boil again, stirring occasionally and reduce to desired consistency;
Remove the bay leaves, season with pepper and keep warm.

To assemble

In a large plate arrange the potatoes and bacon strips to form a hash symbol (hashtag);
Spread the cheese curds and sprinkle with bacon brunoise;
Pour a generous amount of sauce, sprinkle with truffle oil, decorate with a little chives and serve immediately!

NOTE: The “Pont-Neuf” cut generates a lot of potato trimmings. Please, do not throw them away! Refrigerate them in a container filled with cold water (so they do not oxidize) for a future recipe such as delicious breakfast potatoes or mashed potatoes!

Back