Potatoes
- 4 Ratte Potatoes, the size of a golf ball
- Rapeseed oil
- Dulse
- Rosemary
- Garlic
Confit Ratte Potato with Sauce Soubise
Robin Read
15th August 2024
Confit Ratte Potato with Sauce Soubise
160 min
This is a current dish from The Counter by Robin Read in Royal Tunbridge Wells.
Ingredients
Sauce Soubise
- 2 medium white onions, thinly sliced
- 3 Shallots, thinly sliced
- 1 clove garlic, sliced
- 50ml rapeseed oil
- 50ml vegetable stock
- 50ml Good quality Chardonnay
- 50ml Double cream
Mushroom Ketchup
- 500g Mushroom trimmings
- 100g shallot, thinly sliced
- 20ml Sherry vinegar
- 20ml Rapeseed oil
Parsley Emulsion
- 100ml Parsley oil
- 30g egg yolk
- Lemon juice
- Garnish – crispy kale
Method
For the potatoes
Warm the oil, dulse rosemary and garlic in a pan
Add the Potatoes and place in the oven with a lid at 150 for around 90 minutes
Check the potato is cook through leave to rest in the warm oil
For the sauce
Gently cook the onions, shallots and garlic with no colour
When soft ad tender add the wine, reduce to nearly nothing then add the stock and cream
Bring to the boil and puree, pass through a chinois
For the ketchup
Saute the mushroom trimmings with the shallot till golden
Deglaze with sherry vinegar and then puree till smooth
For the chive emulsion
Blend the oil into the egg and lemon juice till emulsified
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