Mashed potatoes with crab and bisque sauce
6 servings
35 minutes
This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.
1
Prepare the bisque sauce and send the crab and shrimp shells to a preheated oven until they turn red. Then drop them into a pot, pour in cognac and keep for 10 minutes on low heat. Sauté onion, carrot, and celery in vegetable oil in a pan and add to the pot. Pour in water, bring to a boil, then reduce heat. Add tomato paste and when half of the water evaporates, add randomly chopped tomatoes and apples. Evaporate another half and strain.
- Crab shells: 3 kg
- Prawn (shrimp) shells: 2 kg
- Cognac (brandy): 0.5 l
- Onion: 0.5 kg
- Carrot: 0.5 kg
- Celery: 0.3 kg
- Tomato paste: 0.3 kg
- Pink tomatoes: 0.5 kg
- Granny Smith apples: 0.5 kg
- Water: 10 l
- Vegetable oil: 10 ml
2
Boil the potatoes. Drain the water.
- Potato: 1 kg
3
Thoroughly mash the potatoes.
4
Melt butter in a saucepan.
- Butter: 500 g
5
Heat the milk.
- Milk: 300 ml
6
Combine the butter and milk until achieving a uniform consistency.
7
Pour the milk-cream mixture into the potatoes.
8
Periodically place the pot with potatoes on a warm stove and whisk the potatoes by hand in several approaches until all lumps gradually dissolve.
9
When there are no lumps left, whip the puree with a silicone spatula — it will enrich the puree with oxygen, helping to achieve a creamy taste and texture.
10
Place the puree on a plate. Make a well in the center of the portion, pour in 15 ml of bisque sauce, and add 25 grams of crab broken into large flakes.
- Crab meat: 300 g
- Ground black pepper: to taste
- Salt: to taste
