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
- 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.
- 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
- Boil the potatoes. Peel the potatoes and boil in salted water till tender. Mash by passing through a ricer. Set aside to cool.
- 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.
- 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