Potatoes in Deception by Christian Lorenzini
4 servings
40 minutes
Potato in deception by Christian Lorenzini is an exquisite dish of European cuisine that impresses with its diverse flavors. Baked in its skin, the potato takes on a rich, slightly smoky aroma, while the tender mashed potato inside retains its natural creamy texture. Two types of sauces – truffle and crab – add sophistication: the truffle sauce provides a deep, earthy flavor, while the crab sauce brings a sea freshness. This dish is a true gastronomic journey where the simplicity of ingredients transforms into culinary art. Its presentation is like a play of contrasts, where the deceptively simple potato hides a rich palette of textures and aromas. Perfect for dinner when you want to treat yourself to something truly special.
1
Bake the potatoes unpeeled in foil at 160°C for 45-50 minutes. Cool without removing from the foil.
- Potato: 4 pieces
2
While the potatoes cool, prepare 2 types of sauces – truffle and crab. For the truffle sauce, mix 100 ml of cream, truffle paste, truffle oil, and grated parmesan. Bring the mixture to a boil in a pan, remove from heat, and let it cool slightly.
- Cream: 240 ml
- Truffle paste: 10 g
- Truffle oil: 5 ml
- Parmesan cheese: 10 g
3
For crab sauce, boil and finely chop the crab claw. Mix 100 ml of cream and the chopped crab claw with fish sauce and 5 grams of butter. Bring the mixture to a boil in a pan, remove from heat, and cool. Sauces can be stored in the refrigerator for several days.
- Crab phalanges: 1 piece
- Cream: 240 ml
- Fish broth: 5 ml
- Butter: 45 g
4
Cut the potato in half, scoop out the flesh with a spoon. Mash it into pieces, but not to a puree. Add 10 g of butter, nutmeg, salt, and 10 ml of cream.
- Butter: 45 g
- Nutmeg: to taste
- Salt: to taste
- Cream: 240 ml
5
Fill the potato halves again with the potato-cream mixture. Serve with two types of sauces.