BLUE POTATOES WITH TOMATO AND DILL SAUCE
Serves 6
This recipe using the somewhat obscure Salad Blue potato variety. Pink
Fir Apples or other waxy varieties may be substituted.
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6 floury-variety potatoes, 5 oz (150 g)
each
-
2 fl oz (50 ml) Jersey cream
-
1 egg and 1 extra egg yolk
-
2 medium-sized Salad Blue potatoes, 3-4
oz (75-110 g) each
-
1 oz (25 g) butter
-
salt, pepper
For the sauce:
-
2 lb (900 g) sweet red tomatoes
-
1 oz (25 g) butter
-
3 tbs tomato puree
-
3 fl oz (75 ml) dry white wine
-
handful of chopped dill
-
salt, pepper
-
fronds of dill to garnish
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Bake the floury potatoes until done.
Scoop out the flesh, mash, add the warmed cream, egg and extra egg yolk
and season.
-
Scrub the blue potatoes, cube and simmer
for 4-5 minutes until cooked. Drain and mix in with the puree. Butter
ramekins and divide the mixture between them. Bake in a bain-marie at
375F/190C/gas mark 5 for 20 minutes and leave to rest for 5 minutes
before unmoulding.
-
Meanwhile, make the sauce by roughly
chopping the tomatoes and bringing them to the boil with the butter,
salt and pepper. Add the tomato puree, wine and chopped dill and simmer
uncovered for 15 minutes. Sieve, check seasoning and pour a little
round each of the timbales, garnish with fronds of dill.
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