Ash Potatoes with Roasted Garlic Sauce and Mushrooms

Preparation & Marinating

• 1
  First, marinate the egg yolks. Separate the eggs and carefully place the yolks in a small bowl. Mix the soy sauce with the water and pour the mixture over the egg yolks until they are almost completely covered. Let them marinate in the refrigerator for at least 2 hours.

Roasting Potatoes & Garlic

• 1
  Wash the potatoes but do not peel them. Place each potato between two wooden spoon handles and make deep cuts at regular intervals of a few millimeters (the spoons prevent cutting all the way through). In an oven-safe pan, melt the lard and toss the potatoes in it until they are coated with fat all over. Season with salt and bake uncovered in a preheated oven at 200°C (top/bottom heat) for approx. 50 minutes.
• 2
  Cut off the tops of the garlic bulbs so that the individual cloves are visible. Wrap each bulb individually in aluminum foil and add them to the oven with the potatoes.

Smoking in Hay Ash

• 1
  Once the potatoes are soft, remove them from the oven. Place the potatoes in a fireproof dish or an aluminum grill tray. Add the hay. Go outside (balcony or terrace) and ignite the hay with a blowtorch or long matches. Let the hay burn completely to fine ash. Thoroughly toss the potatoes in the ash and keep them warm in the turned-off oven.

Preparing Sauce & Mushrooms

• 1
  Squeeze the roasted garlic from its skin into a blender cup. Pour the whipping cream over it, lightly salt, and blend until smooth with an immersion blender. Transfer the paste to a pot, stir in the quark, and slowly heat while stirring (do not boil). Season with salt, white pepper, and a few drops of truffle oil to taste. Keep warm.
• 2
  Clean the mushrooms, slice them thickly, and fry them in a little lard until golden brown. Finally, season with salt and ground caraway.

Serving

• 1
  Finely chop the chives. First, spoon the warm garlic sauce onto the plates. Place the ash potatoes on top and sprinkle with sea salt flakes. Distribute the fried mushrooms and marinated egg yolks (cut into quarters) over them. Sprinkle with chives. Finish with a little truffle oil and white pepper.