Kroshka-Kartoshka with salted mushrooms, pickled cucumbers and unrefined oil
4 servings
80 minutes
Author's recipe by Igor Grishechkin, chef of the restaurant "Kokoko".
1
Wash the large potatoes and boil them in salted water until fully cooked. Let them cool in the water they were boiled in.
- Potato: 4 pieces
- Salt: 3 g
2
Wash and cut the potato in half, scoop out the center leaving 0.5 cm walls, set the potato flesh aside in a separate container.
- Potato: 4 pieces
3
Fry the prepared potato boats in a deep fryer or bake in the oven on grill mode until a crispy golden crust forms.
- Potato: 4 pieces
4
Prepare fried onions. Peel the onion and chop it finely. Fry in hot oil or bake in the oven until dry and golden brown, placing on parchment and drizzling with vegetable oil.
- Onion: 1 head
- Unrefined sunflower oil: 20 ml
5
Meanwhile, pass the potato core through a sieve, add stracciatella, and mix well. Season with salt to taste.
- Potato: 4 pieces
- Stracciatella cheese: 60 g
- Salt: 3 g
6
Drizzle sour cream at the bottom of the plate and sprinkle with fried onions. Layer inside the potato boats: mashed potatoes, a bit of sour cream, chopped salted mushrooms, rings of pickled cucumber, and mustard seeds. Drizzle aromatic oil on top and sprinkle with finely chopped fresh herbs.
- Sour cream: 50 g
- Onion: 1 head
- Stracciatella cheese: 60 g
- Salted milk mushrooms: 30 g
- Pickles: 10 g
- Grainy mustard: 8 g
- Unrefined sunflower oil: 20 ml
- Dill: 10 g
- Green onions: 15 g