Smoked Potato Dauphine with Goat Cheese Mousse and Poached Blueberries
- 400 grams Idaho potatoes, cooked, skin-on
- 1 handful of wood chips, preferably applewood
- 1 cup milk
- 225 grams butter
- 20 grams sugar
- 10 grams salt
- 175 grams flour
- 8 eggs
- Goat cheese mousse, recipe follows
- Poached blueberries, recipe follows
- Aged goat Gouda, to taste
Peel potatoes, mash and pass through a tammy. Heat barbecue to medium-high heat, place potatoes on a sheet tray on a rack in barbecue. Add wood chips and close lid; smoke for about 10 minutes until it takes on a strong smoked flavor.
Meanwhile, bring milk, 1 cup water and butter to boil in saucepan, then add salt, sugar and flour. Stir until combined and smooth. Add mix to a standing mixer with the potato, and beat on medium speed. While mixing, add eggs one by one. Place into a piping bag and set aside.
At service, pipe mixture into a nest shape on oiled parchment. Carefully drop nest into a fryer heated to 375 ℉ and fry until golden.
Place fried potato dauphine nest on plate and dot goat-cheese mousse around base of the nest. Cover with blueberries. Using a micro plane, grate cheese to garnish.
To make goat cheese mousse: Place 500 grams soft goat’s cheese (chèvre), 100g cream, zest of one lemon and 10 grams salt into a bowl, and mix until thoroughly incorporated. Place into a piping bag. Chill until ready to use.
To prepare blueberries: Combine 1 pint blueberries, 50 grams elderflower cordial, and juice and zest of one lemon in a small sauce pot. Bring to boil, remove from heat and set aside to cool.
Chef Carrie Blease, Lord Stanley, San Francisco, CA, from Food Fanatics Magazine