Here's a completely different way to present potatoes with aioli, to give your cooking a more creative touch. Unleash your imagination and inspire us!
40 min
2 pax
Half
We peel 3 potatoes (the biggest ones we have).
Using a pineapple corer, we remove the inside and slice them into "slices" as thick as we want (we save the inside of the potatoes to cook as well).
We season the potatoes and cook them in water until they are al dente.
Meanwhile, we will prepare the aioli in a mortar.
We crush the garlic, add a pinch of salt and gradually add the sunflower oil while stirring the mixture, until we have an emulsified sauce.
This step is important, because if we add the oil too quickly, our sauce will curdle.
FINISHED DISH:
On a flat plate, we place the potatoes with different cuts and heights, to taste, and with a piping bag without a tip or with a small coffee spoon, we place "buttons" of aioli on top and next to our potatoes.
We placed a few roe and some cilantro leaves on top of them.
For step 3:
We gain in flavor if we confit the potatoes in olive oil with two cloves of garlic, a sprig of rosemary, another of thyme, salt and pepper, over low heat, until the potatoes are al dente.
For step 4:
To make the aioli easier, we can add an egg yolk and a pinch of lemon juice.
When the dish is finished, we could grate a little lime zest on top, which would give it extra freshness and aroma.
