Golden Sautéed Potatoes with Chanterelles delicate and tender

1 Peel your potatoes and cut into quarters 2 to 3 cm thick (as for an apple tart)

2 Place them in a sauté pan, cover with water to the right level, salt with coarse salt then add your tea ball.

3 Cook for about 20 minutes (test with the tip of a knife) then remove from heat and let infuse for 10 minutes.

4 Drain your apple quarters which will have turned a sunny yellow color, then in your sauté pan pour 2 tablespoons of olive oil, when it is hot place your apples and pan-fry them on all sides, when they are golden add your chanterelles, salt, for about 2 minutes of cooking.
There you have it, this recipe is practically finished
at the last moment add a generous knob of butter and sprinkle the whole thing with your chopped garlic then arrange harmoniously on a round plate or individual plates.
*Obviously nothing compares to French chanterelles which really have nothing to do with their cousins from Eastern European countries.
*For the turmeric I'm lucky to have my friend Bertrand based in Madagascar who in sustainable agriculture produces magnificent turmeric.
www.ethicvalley.fr