BAKED POTATO AND MUSHROOM FOAM, POACHED EGG AND POTATO CRYSTAL

INGREDIENTS

Foam:

450 gr potato with skin

150 gr cream (15%)

72 gr water

37 gr olive oil (0.4)

Salt

Pepper

Mushrooms:

500 gr mushrooms (boletus)

2 medium-sized onions, finely diced

Olive oil

Poached egg:

1 fresh egg (per person)

Potato crystal:

Potatoes

Water for cooking

Silicone sheet

Sunflower oil for frying

Others:

Potato sticks

Freshly-ground pepper

Salt flakes

PREPARATION

Foam: Bake the potatoes whole at 170ºC for about 50 minutes. Pour the cream, water and oil into a pan. Peel the potatoes and add to the pan. Bring to the boil and blend in a kitchen robot. Strain the resulting cream and transfer to a siphon with 2 cartridges. Keep warm.

Mushrooms: Fry the onions until soft and golden. Add the mushrooms in pieces. Cook over a gentle heat until the mushrooms are soft.

Poached eggs: Steam the eggs, unshelled, at 65ºC for 35 minutes.

Potato crystal: Roughly cut and break the potatoes and cook in salted water for 2 or 3 minutes. Strain, then blend, gradually adding some of the cooking water to form a thin cream. Use a spatula to spread this cream onto silicone sheets, and leave to dry in a warm place. When dry, take pieces and fry very briefly in sunflower oil at 150ºC. Place on absorbent paper and curve them into large shapes. Season.

TO SERVE

Use crystal bowls so that the different layers are visible.

Start with a layer of cooked mushrooms. Add a poached egg to each bowl, and top with some potato sticks. Fill the bowl with very hot potato foam.

Season with a little freshly-ground pepper, some salt flakes and, just before serving, finish with a potato crystal.