Recipe Allioli Potatoes and Salmon Roe
Here is a completely different approach to allioli potatoes, bringing a little creativity to your cuisine.
Let your imagination run wild and inspire us!
Method
Peel the 3 potatoes (the biggest you can find)
With a pineapple corer, remove their centres.
Slice them into chunks, as thick as desired
(keep the centres of the potatoes for cooking as well).Season the potatoes and cook in water until soft but still firm.
Meanwhile prepare the allioli in a mortar.
Crush the garlic, add a pinch of salt and slowly add the sunflower oil whilst stirring the mixture until it becomes an emulsified sauce.
This step is important because if the oil is added too quickly the sauce will separate.FINISHING THE DISH:
On a flat dish, place the cut potatoes of varying thickness, as desired, and using a piping bag or a teaspoon, pipe "buttons" of allioli over and around the potatoes.
TIPS FROM THE CHEF:
For step 3:
Intensify the flavour by cooking the potatoes in olive oil with two cloves of garlic, a sprig of rosemary, a sprig of thyme, salt and pepper, over a low heat until the potatoes are firm but not soft.
For step 4:
For an easier allioli use the yolk of one egg and a little lemon juice.
When finishing the dish, grate with lime zest to add freshness and flavour.