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Cod dauphines

The addition of the cured cod makes all the difference to the classic pommes dauphine.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 525g.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Cow's milk
  • Lactose
  • Egg
  • Gluten
  • Pescetarian

Ingredients

1
kg
cod
400
g
white wine
200
g
granulated sugar
100
g
salt
40
g
lemon juice
430
g
flour
475
g
water
20
g
salt
10
g
granulated sugar
250
g
butter
4
eggs
225
g
potato purée

Scale recipe

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