Gastronomixs

Potato cooked in beurre noisette

This is a wonderful way to prepare potatoes and which gives you full control over the ultimate result.

Makes 600g.

Potato cooked in beurre noisette

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Ingredients

120

kg

potatoes (Frieslander)

400

g

beurre noisette

As needed:

 

salt

Preparation method

  • Rinse and peel the potatoes.
  • Use a melon ball maker to scoop balls out of the potatoes as efficiently as possible. Use the bits you discard for another dish (e.g. in a purée or a soup).
  • Transfer the potato balls to vacuum sealer bags and add 0.8% salt in relation to the weight of the potatoes.
  • Divide the beurre noisette across the bags and pull vacuum.
  • Cook for 18 to 22 minutes in a steamer oven at 98°C with the steam set to 100%, until the potato balls are just done.
  • Cool immediately in iced water.
  • To reheat, start by heating the sealer bags in hot water.
  • Next, pour the contents into a pan and heat while continually rocking the pan back and forth over the heat source.
  • Taste to see if they are properly seasoned and add a little salt if necessary.
  • Serve the potato balls immediately.

Serving suggestions

  • Delicious in compositions with components of potato, leek, and truffle.
  • A wonderful match with brioche, bacon, and Hollandaise sauce.
  • Use in a composition with king crab, avocado, and red onion.

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