Gastronomixs

Cold potato purée

A delicious and creamy potato crème that can be used cold as well. The lemon adds a lovely tangy flavour that perfectly matches the fish components.

Makes 500g.

Cold potato purée

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Ingredients

300

g

potatoes

100

ml

olive oil

100

ml

single cream

As needed:

 

lemon, juice

As needed:

 

lemon, zest

As needed:

 

salt

Preparation method

  • Cook the potatoes in their skins until completely done in water seasoned with salt.
  • Remove the skins while the potatoes are still hot and then cut them into pieces.
  • Push the potatoes through a fine-meshed sieve.
  • Mix the purée with the olive oil and single cream.
  • Season to taste with lemon juice and zest and extra salt if needed.
  • Allow to cool.
  • Scoop into a piping bag with a smooth nozzle.

Serving suggestions

  • As a component in a composition with raw, preserved, or smoked fish.
  • As a component in a composition with smoked chicken breast, courgette, and green asparagus. 
  • As part of a savory tompouce e.g. of puff pastry, smoked salmon and peas.

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