Potato Trilogy (Ginger Potato Soup, Potato Tartar on Cucumber Carpaccio, Vanilla Potato Croquettes)

 

This mouthwatering recipe is presented by Chef Melih İçigen. You can find the story of his coulinary journey here:
Chef Portrait of Turkish Chef Melih İçigen

 

Ginger Potato Soup

Ingredients:

  • 10 g of butter
  • 1 onion (brunoise chopped)
  • 4 medium sized potatoes (maceduan chopped)
  • 200 ml of milk
  • 1 g powdered ginger
  • 3 g fresh ginger (planed)
  • 1 pcs chives (garnish)
  • 1 dried tomatoes (garnish)

 

Instructions:

In a medium saucepan melt butter over medium heat, add grated ginger and brunoise onion to cook for 1 minute. Add the flour. Whisk until the golden-brown. Add thee chopped potatoes, and broth.

Boil potatoes until they become soft. Add the powder ginger and use the hand blender the soup until it is smooth. Add milk, then simmer to finish cooking. Link the julyen chopped dried tomatoes with chives, and add them to the soup on service.

 

 

Potato Tartar on Cucumber Carpaccio

Ingredients:

  • 1 piece of cucumber
  • 25 ml white wine vinegar
  • 1 orange juice
  • 10 g sugar
  • 1 medium potato
  • 1 teaspoon sliced ​​black olives
  • 3g fresh coriander
  • 3 g fresh thyme
  • 1/2 of lemon juice
  • 1 g of salt

 

Instructions:

Sliced cucumbers with the help of mandolin are kept for an hour with the mixture of orange juice, sugar and white wine vinegar (your carpaccio is ready). Small dice one pcs boiled potato. Sliced black olive chopped brunoise. Ciffonade chopped fresh coriander and fresh thyme are placed in the mayonnaise pot and mixed with half a piece of lemon juice and salt to taste. A potato tartar is placed on the cucumber carpaccio during service.

 

 

Vanilla Potato Croquettes

Ingredients:

  • 1 dried tomato
  • 15 ml olive oil
  • 1 medium potato
  • 15 g butter
  • 1 gr muskat
  • 1 g of salt
  • 1 gr white pepper
  • 1 piece of egg
  • 20 gr mesh peanuts
  • 1 vanilla bar
  • Liquid oil
  • Alpha alpha (garnish)
  • Basil (garnish)

 

Instructions:

1 dried tomato is rested in warm olive oil for 15 minutes. Potatoes are boiled in a separate pot. Half of the vanilla sticks, butter, nutmeg, salt, white pepper and egg yolk are added and mixed. After the round shape of the mashed potatoes, they are coated firstly to the egg wash and then to the pistachio and cooked in deep oil (until golden-brown). Potato croquettes are placed on dried greasy tomatoes for service. Alpha alpha and mini basil can be added as garnish.

 

 

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