Potato mousseline with dashi
The dashi adds a delicious, delicate flavour to this potato mousseline. Creation by Niki Nakayama, n/naka restaurant, Los Angeles, USA. Makes 3kg. Serving suggestions: in a dish with kombu foam, sea lettuce, and caviar; in a dish with eel and dried celeriac; combines well with prawns and mushroom ‘earth’.
🍽️ Makes 3
Ingredients
| 2.5 kg | potatoes (floury) |
| 250 g | butter, cubed |
| 150 ml | dashi |
| 150 ml | cream |
| — | salt and pepper, as needed |
| — | bonito flakes, as needed |
Instructions
- Cook the potatoes in salted water until tender.
- Purée the cooked potatoes using a food mill or potato ricer.
- Melt the butter in the dashi and cream and use a hand-held blender to emulsify.
- Mix the cream mixture with the potato purée to the desired thickness.
- Season the potato purée to taste with salt and pepper.
- Finish with the bonito flakes.