Tallow-Fried Poutine with Shallot Peppercorn Gravy

Method

1. Peel the potatoes and cut them into even sticks 1.2 cm thick. Rinse them in cold water, swishing with your hand and changing the water until it runs clear.

   Add in this stepStarchy potatoes (russet type) 500 g

2. Put the potatoes in a 20 cm pot with the cold water, salt and vinegar. Bring to the boil over high heat, then lower to medium heat and simmer for 7 min, until a knife slides in and the edges look slightly fuzzy but the sticks still hold their shape; the vinegar stops them from falling apart. Lift them out gently with a slotted spoon.

   Add in this stepWater (for parboiling) 1½ LWhite vinegar 2 tbspSalt (for the cooking water) 2 tsp

   high heat→medium heat

3. Spread the potatoes in a single layer on a rack, let the steam escape, then chill them uncovered in the fridge for 30 min. The drier the surface, the more glass-like the crust will be.

4. Meanwhile, start the gravy. Melt part of the butter in a 16 cm saucepan over medium heat and cook the shallots, garlic, thyme and crushed peppercorns for 4 min, until the shallots are translucent and golden at the edges.

   Add in this stepButter (cold) 21 gShallots, finely chopped 1Garlic cloves, crushed 1Thyme sprigs 2Black peppercorns, coarsely crushed ¾ tsp

   medium heat

5. Sprinkle in the flour and stir over medium heat for 2 min. Pour in the wine, scraping up the bottom, and boil until it has almost disappeared. Add the stock and Worcestershire sauce, lower to medium-low heat and simmer for 10 min, until reduced by about a third and coating a spoon. Strain through a sieve, pressing hard on the solids.

   Add in this stepPlain flour 18 gDry red wine 50 mlBeef stock 280 mlWorcestershire sauce 1 tsp

   medium heat→medium-low heat

6. Melt the tallow in a 22 cm · 2× heavy pot (pot size · number of batches) over medium-high heat, no more than one-third full, and heat it to 150 °C. Gently lower in one batch of potatoes and fry each batch for 5 min, until a pale blond skin forms. Lift onto a rack and rest for 10 min. Make sure the potatoes are dry, never leave the fat unattended and turn off the heat if it smokes.

   Add in this stepBeef tallow (for frying) 1,350 g

   medium-high heat

7. Raise the heat to high heat and bring the fat to 190 °C. Fry again in the same batches, 3 min each, until deep golden and rustling when you shake the basket. Drain and season straight away with flaky salt.

   Add in this stepFlaky sea salt to taste

   high heat

8. Reheat the gravy over medium-low heat for 1 min until it bubbles at the edges, take it off the heat and whisk in the cold butter, cut into cubes, for a glossy finish. In warmed bowls, layer half the fries, half the curds and half the gravy, then repeat, so the curds melt all the way through. Scatter with chives and serve at once.

   Add in this stepButter (cold) 14 gFresh cheese curds (room temperature) 200 gChives, finely sliced 2 tsp

   medium-low heat