Potatoes with chanterelles and parmesan mousse
4 servings
60 minutes
Brand chef Ilya Blagoveshchensky shared a recipe from the Sapiens restaurant menu with us.
1
First, you need to prepare the parmesan mousse. Grate the suluguni and Russian cheese and put them in a saucepan.
- Suluguni cheese: 35 g
- Parmesan (Parmigiano Reggiano): 150 g
2
Pour with cream, wine, and milk. Place on low heat and simmer for 15 minutes.
- Whipping cream 33%: 97 ml
- Dry white wine: 30 ml
- Whole milk (3.2%): 200 ml
3
Blend the resulting mass until smooth. The mousse is ready.
4
Next, leek chips. Slice the leek into thin strips and soak in cold water for 30 minutes. Then fry until crispy.
- Leek: 40 g
5
Wash the young potatoes, place them in a pot, and cover with cold water. Put on medium heat and boil until cooked.
- Baby potatoes: 700 g
6
Drain the water and cool it down. Cut the potatoes into wedges.
7
Heat the pan and fry the potatoes in butter until golden brown.
- Butter: 40 g
- Baby potatoes: 700 g
8
Add the chanterelles to the potatoes and fry for another 10-15 minutes until the mushrooms are cooked.
- Chanterelles: 250 g
9
Salt and pepper.
- Salt: 4 g
- Ground black pepper: 4 g
10
Place potatoes with chanterelles on a plate, drizzle with truffle oil, and add parmesan mousse.
- Truffle oil: 8 ml
- Parmesan (Parmigiano Reggiano): 150 g
11
Sprinkle with leek chips and garnish with basil and dill leaves.
- Leek: 40 g
- Dill: 4 g
12
To serve.
