https://www.copymethat.com/r/6DqPjzn4V/potato-duchess-with-shiitake-cauliflower/
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2024-05-19 12:28:14
Potato Duchess with Shiitake, Cauliflower and Salmon Roe
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Recipe by Phil Wood. MasterChef S12E54
Ingredients
- subheading: Potato Duchess:
- 500g peeled Sebago potato
- 7g salt flakes
- 4 sprigs thyme
- 3 bay leaves
- subheading: Bonito Butter:
- 1 heaped teaspoon bonito flakes
- 300g reisling
- 100g rice wine vinegar
- 100g sake
- 100g mirin
- ¼ bunch chives
- subheading: Cauliflower:
- Salt flakes, for blanching
- 10g cauliflower per serve
- subheading: Shiitake:
- 500g water
- 100g sake
- 100g soy sauce
- 50g mirin
- 2 shiitake mushrooms per serve
- subheading: Salmon Roe:
- 1 tbs salmon roe per serve
- subheading: Potato Duchess (continued):
- Cooked potato in Food Saver bag
- 5 egg yolks
- subheading: Bonito Butter (continued):
- 500g unsalted butter
- Ground bonito
- subheading: Potato Duchess (continued):
- Baked Potato Duchess
- Grapeseed oil, for frying
- subheading: Shiitake (continued):
- Shiitake in soy poaching liquid
- subheading: To Serve:
- 8 pieces poached shiitake
- 10 pieces blanched cauliflower
- 60ml Bonito Butter
- 1 tsp thinly sliced chives
- 1 tbsp rinsed salmon roe
- 1 fried Potato Duchess on serving plate
Steps
- Preheat one oven to 160C and another to 190C.
- Fill and warm one water bath to 35C and another to 90C.
- subheading: Potato Duchess:
- Peel potato and dice into 1cm pieces.
- In a medium bowl, combine potatoes, salt, thyme and bay leaves and toss.
- Transfer to a Food Saver bag. Ensure the potato is in a flat even layer and use the Food Saver to remove air and seal.
- Carefully place bag into the 90C water bath, submerge and cook for 25 to 30 minutes or until tender.
- subheading: Bonito Butter:
- Place bonito flakes in a spice grinder and pulse to a fine powder. Set aside.
- In a medium saucepan, combine reisling, vinegar, sake and mirin over medium heat and simmer for 25 to 30 minutes or until reduced to 2 to 3 tablespoons and almost syrup like.
- Thinly slice chives and set aside.
- subheading: Cauliflower:
- Bring a small saucepan of salted water to the boil over high heat.
- Use a paring knife to carefully remove at least 10 florets of cauliflower, 7 to 10mm in size.
- Blanch cauliflower in boiling salted water until al dente then drain well. Place in a small bowl and set aside.
- subheading: Shiitake:
- In a small saucepan, combine water, sake, soy and mirin and bring to the boil over high heat.
- Cut mushrooms into quarters, slicing through the stem.
- Add mushrooms to the soy poaching liquid and bring liquid back up to the boil. Remove saucepan from the heat and set aside, leaving shiitakes to soak.
- subheading: Salmon Roe:
- Place salmon roe in a fine strainer and carefully rinse under cold running water for 10 seconds. Drain roe well and place in a small bowl.
- subheading: Potato Duchess (continued):
- When potatoes are tender, remove from bag and place into a colander to drain any liquid. Remove and discard thyme sprigs and bay leaves.
- Spread potato over a paper towel lined oven tray and bake at 160C for 8 to 10 minutes to dry.
- Remove potatoes from oven and immediately pass potatoes through a fine drum sieve into the bowl of a stand mixer.
- Whilst potatoes are still warm, place bowl into stand mixer fitted with the paddle attachment and start beating on medium speed to release any steam.
- Gradually add the egg yolks, one at a time on medium speed. Increase stand mixer to high speed and continue to beat for 6 to 7 minutes.
- Place mixture into a piping bag fitted with a 7mm star nozzle (tip number 4).
- Grease then line an oven tray with baking paper.
- Start by piping a 5cm diameter round disk of potato on the prepared tray. Carefully pipe around the outside of the disk and continue to pipe the walls in one continuous motion until there are 3 layers, with walls approximately 3cm high.
- Place Duchess in oven and bake at 190C for 8 minutes until slightly puffed and shape is set. Remove tray from the oven and carefully transfer baking paper with Duchess onto a bench and allow to cool for 10 minutes.
- subheading: Bonito Butter (continued):
- Dice butter.
- Transfer saucepan of reduction to the smallest element on the gas stove and place on low heat. Gradually whisk butter in, one cube at a time, adding the next cube just before the last cube has completely dissolved. Use the addition of the butter to control the temperature of the sauce and avoid it getting too hot.
- When all butter has been emulsified, add bonito and a touch of salt.
- Using a stick blender, pulse sauce gently so that it thickens and fully emulsifies, it will split at this stage if not emulsified properly. Transfer to a tall metal gastronorm and place in 35C water bath until ready to serve.
- subheading: Potato Duchess (continued):
- Half fill a small frypan with grapeseed oil and warm to 170C.
- Once cool, place Duchess in hot oil and fry for 1 to 2 minutes, basting with oil until golden.
- Remove Duchess from oil and place on a paper towel lined tray for 30 seconds to remove excess oil.
- Place Duchess in the middle of serving plate.
- subheading: Shiitake (continued):
- Drain shiitakes from poaching liquid and place in a small bowl. Discard the liquid.
- subheading: To Serve:
- In a small frypan, warm shiitake and cauliflower. Remove frypan from the heat. Add 60ml Bonito Butter, chives and salmon roe and gently stir.
- Carefully spoon shiitake, cauliflower and roe into the centre of Potato Duchess. Spoon some Bonito Butter from the pan over.
Notes
- At the end of the cook, you should have:
- Bonito Butter in metal container in 35°C water bath, lid off
- Fried Potato Duchess on serving plate at room temperature
- Blanched cauliflower in a small bowl at room temperature
- Poached shiitake in a small bowl at room temperature