Mousseline with brown butter
Very tasty variation of the classic potato mousseline.The brown butter adds a delicious, nutty flavour to this potato mousseline.
Makes 1250g.
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Ingredients
|
300 |
g |
butter |
|
1 |
kg |
floury potatoes |
|
300 |
g |
crème fraîche |
|
As needed: |
|
Fleur de sel or Maldon salt |
Preparation method
- First, make the brown butter (buerre noisette) by gently melting the butter and caramelising it until nutty and brown.
- Clarify the butter by skimming and pouring off the grease.
- Peel the potatoes, cut into pieces and boil in salted water until done.
- Push through a strainer or potato ricer and mix with the brown butter and crème fraîche.
- Season to taste with the sea salt. This will ensure that your potatoes retain a nice bite.
Serving suggestions
- Serve as a side dish with an entremets or main course.
- As a component in a composition of cod, cabbage or carrot.
- As a component in a composition of game, red cabbage and sprout.