POTATO DAUPHINE
Op Master chef Australia het hulle verlede week Patato Dauphine gemaak. Toe google ek dit en maak dit vir vanaand saam met vis. Ek kon nie regkom met die twee lepels nie toe skep ek dit in ‘n sak, knip die punt af en spuit dit direk in die olie.
- Choux Paste:
- 120 ml water
- 0.25 ml salt
- 60 g butter or margarine
- 70 g strong cake flour
- 2 eggs, beaten
- Potato Mixture:
- 450 g potato, cooked and mashed
- 30 g butter
- 1 egg yolk
For the choux paste:
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.
Potato mixture:
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185°C/365°F), until golden.
Photo: Marie Grobler
