Crispy Potato Skin Stuffed With Potato And Leek Risotto
This risotto is made in the same way as the classic type, except using potato instead of rice, and stuffed inside a crispy skin to provide a different flavour and texture. The addition of leeks pay homage to the classic leek and potato soup. This dish would be just as at home on a gastropub menu as a fine dining menu.
Cooking: 1 hour 30 minutes (Prep & Cooking Time)
Serves: 2 people
3 large Maris Piper potatoes
2 baby leeks
500ml reduced golden chicken stock
50g unsalted butter
80g grated parmesan
1 small white onion
50g corn flour
Crispy potato skins
Preheat a deep fat fryer to 130 degrees.
Peel two of the potatoes and cut two sets of three different sized cylinders. Keep the trim aside.
Place the cylinders in salted water and bring to the boil, turn the heat down and simmer gently until you can just about put the tip of a sharp knife into the potato without resistance.
Drain the potatoes, keeping the starchy water aside.
Place the potatoes in a freezer to cool quickly.
Once cool place in the deep fat fryer for approximately 10 minutes until softened and slightly golden.
Turn the fryer up to 160c for the straw potatoes.
When the rest of the dish is ready, turn the fryer up to 190c and fry the potatoes for a final time until golden brown and crispy. Season.
Preheat an oven to 180c.
Wrap two of the potatoes in tin foil and place on a baking tray in the oven for approximately one hour, until soft.
Remove the foil and slice the potatoes in half, scooping the insides out, keep skins to the side.
Place the insides into a blender with 25g of butter, 150ml of milk, 50ml of the starchy potato water, 2 tsp of black truffle pate and 1g of salt and blend until smooth.
Pass through a fine mesh sieve directly into an isi cream whipper and charge with one canister, keep warm in a water bath or bain-marie at no more than 75c.
Use a julienne peeler, or a knife to julienne the trim of the potatoes, soak the julienne in water to remove the starch.
Drain the julienne off and dry on kitchen towel.
Fry the julienne at 160 degrees until slightly golden and crispy.
Drain well on kitchen towel and salt whilst hot.
Crispy potato skins
Place the skins in the fryer at 160 degrees until the oil stops bubbling (this means they have completely dehydrated).
Drain well and salt.
Once cooled and crispy break into pieces.
Shake the isi charger well and do a test on a separate plate, once the foam is consistent then squirt the amount desired on the bottom of the plate, arrange the triple cooked potato, potato straws and crispy skin as pictured, garnish with fresh chives and serve immediately