Pommes Marquise (Marquise Potatoes)

·        Pipe the prepared Duchesse mixture through a half inch star tube into a nest shape

·        Fill with a tomato concasse mixture

·        Place in oven or under the salamander to set the potato (don’t over colour). Finish through the oven until hot.

Tomato Concasse

Ingredients:

3 lbs. ripe red tomatoes

Kosher salt to taste

Instructions:

Peel a tomato by placing it on the tines of a long fork and holding it over a gas flame, rotating the fork constantly so that the flesh doesn’t cook but the skin is seared; or dip the tomato into boiling water, you will need about 5 to 15 seconds by either method depending on the tomato size. Repeat until all the tomatoes have been seared. Set the tomatoes aside to cool. When they are cool enough to handle remove their skins. Cut them in half horizontally (through the equator) cut out the core and gently squeeze out seeds and gel. Dice them fine and put them in a strainer lined with cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for another use. Transfer the tomatoes to a non-reactive bowl, and season with salt. Use immediately or store covered, in refrigerator for up to 3 days. Yield: about 3 ½ cups.