Pommes Dauphine

⇐ Cooking⇐ Recipes from cookery books

These work well with something with a lot of sauce, e.g. cod in parsley sauce

Ingredients

potatoes

400g floury (kruimig) potatoes, e.g. Dore, Maris Piper, King Edward

for the choux paste

65ml water

65ml milk

45g butter

pinch grated nutmeg

salt & pepper

90g plain flour

2 eggs

50g cheese, preferably Comte or Gruyere, grated

oil for deep frying

Method

1. Make the choux paste. Put the milk, water, butter, nutmeg, salt and pepper in a saucepan and bring to the boil. Take the pan off the heat and shower in the flour, mixing with a wooden spoon till spoon. Return pan to low heat and stir for a minute or so to dry the paste - it should just start to stick to the pan.
2. Add eggs to choux. Tip the choux into a bowl and allow to cool a little. Beat in the eggs one at a time. Then mix in the cheese
3. Boil the potatoes. Peel the potatoes and boil in salted water till tender. Mash by passing through a ricer. Set aside to cool.
4. Make the quenelles. Once the potatoes and choux have cooled to just warm, weigh the choux paste and add an equal quantity of the mashed potato, using a mixer or wooden spoon. The resulting mixture must be completely smooth. Make quenelles from the mixture using two dessert spoons, putting each one spaced out on lightly oiled greaseproof paper - should make 18 or so.
5. Deep fry. Deep fry the quenelles in batches in hot oil - 180℃. Remove after 2-3 minutes when golden brown and floating to the surface.

Cheese Michel Roux