Mashed Potatoes with Crab and Bisque Sauce
Main Dishes • Author's
Description
This is how mashed potatoes are made at a contemporary American steakhouse.
Ingredients
- Potato 0 lbs
- Butter 20 oz
- Milk 10 fl oz
- Crab Meat 5 lbs
- Pasta shells 5 lbs
- Cognac ½ l
- Passata Tomato Sauce 0 lbs
- Onion ½ kg
- Carrot ½ kg
- Celery salt 0 lbs
- Mixed tomatoes of different colors ½ kg
- Granny Smith apples ½ kg
- Water 10 qt
- Crab Meat 10 oz
- Vegetable Oil 0 fl oz
- Nutmeg 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the bisque sauce. Place the shells of the crabs and shrimp in a preheated oven and keep them there until they turn red. Then transfer them to a pot, pour in some cognac, and let it simmer on low heat for 10 minutes. Sauté the onion, carrot, and celery in vegetable oil in a skillet, then add them to the pot. Pour in water, bring it to a boil, and then reduce the heat. Add tomato paste, and once half of the water has evaporated, add roughly chopped tomatoes and apples. Let it reduce by another half, then strain the mixture.
Step 2
Boil the potatoes. Drain the water.
Step 3
Thoroughly mash the potatoes with a potato masher.
Step 4
Melt the butter in a saucepan.
Step 5
Heat the milk.
Step 6
Combine the butter and milk until you achieve a smooth consistency.
Step 7
Pour the milk and cream mixture into the potatoes.
Step 8
Periodically place the pot of potatoes on a low heat and whisk the potatoes by hand with a whisk in several batches, allowing all the lumps to gradually dissolve.
Step 9
Once there are no lumps left, whip the puree with a silicone spatula — it will aerate the puree, helping to achieve a creamy flavor and smooth texture.
Step 10
Spoon the puree onto a plate. Create a small well in the center of the portion, pour in 15 ml of bisque sauce, and place 25 grams of crab meat shredded into large flakes.
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