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U.S. Russet Potatoes Pommes Duchess

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Print Recipe
Total Time45 Mins
Prep Time30 Mins
Cook Time15 Mins
ServingsServes 10
Potato Type: Russet
Prep Method: BakedFried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

15 Mins

Serving

Serves 10

Ingredients

+

Pome Duchess

  • 1kg Fresh U.S. Russet Potatoes
  • 4 Eye Yolks
  • 7 tablespoon Milk
  • Salt, Nutmeg and White Pepper to taste
+

Turkey Breast Schnitzel

  • 1.1kg Turkey Breast
  • 50g Garlic (Minced)
  • 3 Egg
  • 100g Flour
  • 200g Panko Crumbs
  • 400g Clarified Butter
  • Salt and White Pepper to taste
+

Blackberry Red Wine Jus

  • 400ml Chicken Brown Sauce or Jus with Red Wine
  • 200g Blackberries (Cut in half)
+

Brussels Sprouts with Pancetta

  • 600g Brussels Sprouts
  • 150g Pancetta or Fatty Bacon
  • 1 pcs White Onion
  • Salt, White Pepper and Nutmeg to taste

Preparation

Pome Duchess

  1. Peel the U.S. russet potatoes and cut in half before boiling in salt water until fully cooked. Drain water and leave to dry the soft U.S. russet potatoes for some time. This is to let excess water evaporate.
  2. Push through a press, mix the cooked U.S. russet potatoes with 3 egg yolk, milk and a pinch of nutmeg.
  3. Prepare a baking tray with parchment paper, use a piping bag and star nozzle, dress on the tray. Brush carefully with remaining egg yolk and milk mix. Back 15min with 180°C.

Turkey Breast Schnitzel

  1. Portion turkey breast in 10pcs, flatten, season, dip in flour, egg, panko, sauté gently with clarified butter.

Blackberry Red Wine Jus

  1. Reduce red wine juice slightly and add in blackberries.

Brussels Sprouts with Pancetta

  1. Clean the brussels sprouts, and cut in crisscross, blanch al dente. Dice the pancetta and onions, render the pancetta first, add onions and glaze further, add the sprouts and season to taste.

 

 

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Chef Christian Bruhns

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