VEGETARIAN

Potato Crumble with Pickled Mushrooms, Marinated Cucumbers, and Unrefined Oil

Main Dishes | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

An original recipe by Chef John Smith from a popular American restaurant.

Ingredients

Potato - 4 pieces
Onion - 1 head
Stracchino cheese - 2.1 oz
Pickled Cauliflower - 0.4 oz
Salted milk caps - 1.1 oz
Sour Cream - 1.8 oz
Dill - 0.4 oz
Scallions - 0.5 oz
Dijon Mustard - 0.3 oz
Unrefined Sunflower Oil - 0 fl oz
Salt - 0.1 oz

Step by Step guide

Step 1

Wash the large potatoes and boil them in salted water until fully cooked. Let them cool in the water they were cooked in.

Step 2

Pat the potatoes dry and cut them in half, hollowing out the centers while leaving 0.5 cm thick walls. Set the potato flesh aside in a separate container.

Step 3

Fry the potato boats in a deep fryer or bake them in the oven on the grill setting until they develop a crispy golden crust.

Step 4

Prepare the fried onions. Peel the onion and finely chop it. Fry it in hot oil or bake it in the oven until it is dry and golden brown, placing it on parchment paper and drizzling with vegetable oil.

Step 5

In the meantime, pass the potato flesh through a sieve, add the stracciatella, and mix well. Season with salt to taste.

Step 6

Drizzle some sour cream onto the bottom of a plate and sprinkle with crispy fried onions. Layer inside the potato boats: mashed potatoes, a bit of sour cream, sliced pickled mushrooms, rings of pickled cucumber, and mustard seeds. Drizzle the potatoes with aromatic oil and sprinkle with finely chopped fresh herbs.