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POMMES SOUFLÉES

By
Romain Avril
Toronto
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6 Appetizer Portions
20 min
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pommes souffléescaviarfrenchy cookschef romain avrilCocktailMediumOne Pot/Pan5 Ingredients or lessUnder 1 hourUnder 30 minutesFrenchPescatarianNut FreeLow SugarSoy-FreeNut-FreeGluten-FreeSnackBrunch

Oh my potatoes, so sure chips are so good.

But what if they were soufflés and stuffed with a chive and lemon whipped cream and topped up with caviar.

Pommes soufflées has been a delicious treat, we can track this recipe back to the 19th century.

It was actually discovered by mistake by Chef Jean-Louis Françoise-Collinet under Queen Marie-Emilie.

Nothing has changed since, why trying to fix something that isn't broken.

Yes yes, I know, the recipe.. We're getting to it, so le's cook, shall we?

Oh and Bon Appétit!

Ingredients

CHIVE/LEMON CREAM
1
cup
heavy cream (35%)
250 ml
1
bunch
chives
(chopped)
1
piece
lemon
(zest and juice)
1
piece
shallot
(peeled and diced)
salt and pepper
(to taste)
POMME SOUFFLÉES
1
piece
russet potato
(large)
1
piece
egg white
1/4
cup
corn flour (or rice)
(55 gr)
GARNISH
5
sprigs
chives
(cut to 1/2 inch pieces)
1
tin
caviar
(used Oscietra)

Directions

LEMON/CHIVE CREAM
Step 1

Place all the elements into a mixing bowl and whisk until firm.

Step 2

Check the seasoning. Place in a piping bag with a small round tip.

Step 3

Store in fridge.

POMMES SOUFFLÉES
Step 1

Using a mandoline, slice the potatoes super thin.

Step 2

Lay them flat in 2 rows. Dust the corn flour on the top side and brush the excess flour.

Step 3

Brush egg white on the other row of potatoes. And place the egg white side on top of the corn flour side.

Step 4

Lightly pat the potatoes to make sure they are stuck together.

Step 5

Heat up oil to 325F.

Step 6

Using a ring cutter, cut rings of potatoes to the desired size, I used a 2-inches one.

Step 7

Place few potatoes at the time in the oil, and keep basting them with the hot oil until they puff.

Flip them to cook the other side.

Step 8

Once cooked, take them out of the oil and onto an absorbing paper. Season right away.

GARNISH
Step 1

Using the tip of the knife create a small hole in each pomme soufflée. Pipe some cream through the hole.

Step 2

Plate them up nicely and garnish with caviar. Top up with chives.

Step 3

Bon Appétit.