Gastronomixs

Potato mousseline with dashi

The dashi adds a delicious, delicate flavour to this potato mousseline.

Creation by Niki Nakayama, n/naka restaurant, Los Angeles, USA. 

Makes 3kg.

Potato mousseline with dashi

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Ingredients

2.5

kg

potatoes (floury)

250

g

butter, cubed

150

ml

dashi

150

ml

cream

As needed:

 

salt and pepper

As needed:

 

bonito flakes

 

 

Preparation method

  • Cook the potatoes in salted water until tender.
  • Purée the cooked potatoes using a food mill or potato ricer.
  • Melt the butter in the dashi and cream and use a hand-held blender to emulsify.
  • Mix the cream mixture with the potato purée to the desired thickness.
  • Season the potato purée to taste with salt and pepper.
  • Finish with the bonito flakes.

Serving suggestions

  • In a dish with kombu foam, sea lettuce, and caviar.
  • In a dish with eel and dried celeriac.
  • Combines well with prawns and mushroom ‘earth’. 

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