PUREE A WAY ROBUCHON

I had the opportunity to attend Joel this immense talent that we all regret because this dish was authentic good simple.

When he came into my kitchen he said let me show you how to make a good puree it's simple but it's a real twist.

You can give it as well from a poultry fish to a black pudding meat from a good slice of white ham but that comes from the butcher's shop.

Today, personally, I will present it to you with scallop nuts.

To start come with me to the market to fill your basket

six scallop nuts

a kilo of potatoes

bordier butter

twenty five centiliter whole milk

fine salt

coarse salt

pepper

olive oil

a bunch of parsley

First you will prepare the nuts of St. Jacques:

In a pan add olive oil and chopped parsley, peppered and salted. Then return the walnuts of St. Jacques. Once cooked reserve aside but do not forget to reserve the cooking juice.

Here is the puree that is not so easy.

Cook the potatoes with mostly their skins in a saucepan with water and half a handful of coarse salt.

Then remove the skin crush them by passing them in a vegetable mill. Especially not to put them in the robot it would become too liquid.

Melt the butter in the bath and then mix it with the mash energetically with a spatula.Là you will make the muscles.Puis continue with lukewarm milk to mix. Then again a little courage you mix everything with non-electric manual whisk.

As Mr. Robuchon said mashed home is the old fashioned with the oil of the elbow otherwise it is necessary to open a pack of muslin !!! To accompany this dish serve with a dry white wine Gewurtraminer.