Gastronomixs

Potato and seaweed waffle

An incredibly tasty potato dish based on the classic pommes dauphine. This combination of potato purée and choux pastry is usually piped and deep fried. In this recipe, we have added seaweed for a lovely salty flavour. The addition of the spinach creates a gorgeous green colour.

Potato and seaweed waffle

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Ingredients

100

g

fresh spinach

200

g

sea lettuce (ulva lactuca)

1

kg

potatoes (floury)

100

g

butter, unsalted

1

 

whole egg

5

 

egg yolks

250

ml

water

150

g

butter, unsalted

125

g

flour, sieved

4

 

whole eggs

 

 

salt and pepper

Preparation method

  • Briefly blanch the spinach and the sea lettuce in boiling water (without salt) and place in iced water to cool.
  • Blend until completely smooth in a blender with a little of the water.
  • Boil the potatoes until tender and allow to steam dry.
  • Push them through a potato ricer and mix with the butter, whole egg, and the egg yolks.
  • Make a choux pastry by bringing the water and butter to the boil. Remove from the heat, stir in the flour and then cook above a low heat. Remove from the heat again, add the eggs one by one, and then mix this choux pastry with the mashed potato.
  • Season to taste with salt and pepper and stir through the spinach and sea lettuce purée to taste.
  • Transfer the mixture to a piping bag with a smooth nozzle.
  • Heat up a waffle iron and pipe small dollops of purée onto it.
  • Close the lid and cook the waffles until golden brown.

Serving suggestions

  • As a side dish for starters, soups, or main dishes.
  • As a snack, served with shells filled with crème fraîche and smoked salmon.
  • As an amuse-bouche, e.g. with an avocado mousse or avocado ice cream.

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