Gastronomixs

Artichoke and potato blinis

Creation by Ralph Blaakenburg, Auberge du Bonheur, Tilburg, the Netherlands.

Recipe makes 1 kilogram.

Artichoke and potato blinis

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Ingredients

450

g

artichoke hearts, cleaned

500

g

potatoes, floury

45

g

egg yolks

22.5

g

egg white

2

tbsp

potato starch

2

sprigs

thyme

2

sprigs 

rosemary

1

clove

garlic

As needed:

 

olive oil

Preparation method

  • Cook the artichoke hearts sous vide with the herbs, olive oil and salt to taste.
  • Bake the potatoes on sea salt in a preheated oven at 180°C for approximately 45 minutes.
  • Purée the potatoes and the artichokes separately.
  • Then mix the two types of purée and mix in the rest of the ingredients. Season to taste with salt and pepper.
  • Roll into equally sized balls and flatten just a bit.
  • Fry in clarified butter on both sides until a beautiful golden brown.

Serving suggestions

  • As basic ingredient in an amuse-bouche with lobster, truffle mayonnaise, and spring onion.
  • As a component in a composition with mackerel, onion, and tomato.
  • Delicious with capers, aubergine, and mushrooms.

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