Atelier Ball of Yarn

Hailed as Canada’s most innovative chef, Marc Lepine is renowned for his masterful culinary work and extraordinary dishes at his award-winning restaurant, Atelier which showcases pioneering techniques and signature recipes inspired by local ingredients, seasonality, and innovation.

Excerpted from Atelier by Marc Lepine. Photographs by Christian Lalonde. Copyright 2018 by Atelier. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Ball of Yarn

Servings 4 servings

Ingredients

Crème fraîche ingredients

• 125 g heavy 35% cream
• 25 g buttermilk
• 25 g plain yogurt

Ball of yarn ingredients

• 1 large Yukon Gold potato peeled and rinsed
• 1 kg canola oil for deep-frying
• 8 g Crème Fraîche see here
• 3 pinches of finely chopped fresh chives
• 50 g caviar we prefer Acadian Sturgeon and Caviar
• Salt

Instructions

Crème fraîche method

• Combine all ingredients in a small bowl. Cover and set aside at room temperature for 12 hours.
• Line a strainer with linen towels and rest it over a large bowl. Pour mixture into the lined strainer. Place another linen towel on top, then place a heavy item such as a pot of water over top, to press the yogurt.
• Store in an airtight container for up to 1 week.

Ball of yarn method

• Using a turner slicer, slice potato to create long ribbons. Starting with one strand, wind the long potato strand around itself, alternating directions, until it’s the size of a golf ball. Repeat to make 3 more balls.
• In a deep fryer or deep saucepan, heat oil to 135°C (275°F). Using heatproof kitchen tweezers, carefully lower a potato ball into the oil and deep-fry for 1 minute or until golden and crispy. Transfer potato to a plate lined with paper towels to drain and immediately season lightly with salt. Repeat with remaining balls.
• Line a dehydrator with paper towels, add potato balls, and dry at 60°C (140°F) for 2 hours.

To finish

• Lay a potato ball, the flattest side down, on each of 4 small plates. Dot the top of each potato ball with crème fraîche and sprinkle with chives. Top with caviar and serve.

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