Ingredients
- For the recipe for smoked tea puree and herb bouquet:
- 1 kg Organic potato BF15
- 20 cl Liquid cream
- 150 g Sweet butter
- 5 g Tarry Souchong Smoked Tea
- Olive oil
- Coarse salt
- A mix of wild herbs from the coast (see scythe, purslane, wild arugula, Cranson of Denmark, etc…)
Preparation Method
1. Start this recipe of smoked tea puree by cooking the potatoes in a large volume of salted water brought to a boil. Check the cooking with the tip of a knife.
2. Meanwhile, pour the liquid cream into a small saucepan, add the smoked tea and bring to a boil. Turn off the heat and let steep for 5 min undercover (no more to avoid bitterness). Filter. Reserve.
3. Peel the potatoes and strain them through a fine sieve. On the edge of the stove, dry the puree by turning with a wooden spoon for at least 5 min.
4. Just before serving, heat the mashed potatoes. Gradually add the sour cream infused with smoked tea, then the soft butter in small pieces, stirring constantly to emulsify the puree and butter.
5. Place on warm plates and garnish each puree with a nice mixture of herbs from the coast just passed in olive oil to make them shiny. Serve immediately.
