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Potato mousseline with dashi

The dashi adds a delicious, delicate flavour to this potato mousseline.

Creation by Niki Nakayama, n/naka** restaurant, Los Angeles, USA. 

Makes 3kg.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

2500
g
potatoes (floury)
250
g
butter, cut in cubes
150
ml
dashi
150
ml
whipping cream
as needed
salt and pepper
as needed
bonito flakes

Scale recipe

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