This recipe comes to us from the Essigbrätlein, a rstaurant in Nuremberg
Warm Slices of Potato with Mustard Caramel and Asparagus Juice
4 medium sized waxy potatoes for the sliced potatoes
4 waxy potatoes for the mashed potatoes
250 ml heavy cream
70 ml milk
30 gram butter
20 ml olive oil
2 tbs chile oil
2 Florida grapefruit
1 tbs grapefruit chutney
6 medium asparagus stalks
2 handfuls mixed fresh green herbs (chervil, tarragon, marjoram, chives, watercress)
1 tbs yellow mustard seeds
1 tbs brown sugar
Boil four potatoes in salt water for the mashed potatoes. Bring the heavy cream and milk to a brief boil. Press the cooked potatoes through a potato press, then stir in butter and olive oil. Slowly add the cream and milk mixture and continue to stir.
Peel the aparagus and extract its juice. Add olive oil, salt, sugar, and pepper to taste.
To make the mustard caramel, dissolve the brown sugar in a pan over medium heat, then add the mustard seeds and stir. Place the mixture on a sheet of baking paper, cover with a second sheet of baking paper, and then roll out thinly with a rolling pin. After the caramel has solidified, slice thinly.
Slice the four remaining potatoes into thin slices. Boil the potato slices for approximately one minute, then place in the remaining heavy cream and finish cooking until done.
Thinly chop the herbs and mix with the slivered mustard caramel. Add lemon juice, olive oil, salt and pepper and up to two tablespoons of chile oil to taste.
Combine the sliced grapefuit with the grapefruit chutney.
Place three slices of potato onto each heated deep plate. Top each slice with a small amount of mashed potatoes and a grapefruit slice. Cover each with another potato slice. Top with a scant teaspoon of the mustard caramel - herb mixture and drizzle with a tablespoon of asparagus juice.