{"id":5384,"date":"2021-05-27T15:32:14","date_gmt":"2021-05-27T14:32:14","guid":{"rendered":"https:\/\/smartwhip.com\/?p=5384"},"modified":"2021-05-27T15:32:14","modified_gmt":"2021-05-27T14:32:14","slug":"truffle-infused-potato-foam-with-mackerel","status":"publish","type":"post","link":"https:\/\/smartwhip.com\/de\/recipes\/truffle-infused-potato-foam-with-mackerel\/","title":{"rendered":"Truffle-Infused Potato Foam With Mackerel"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">You may be wondering what a potato foam is and how it\u2019s different from plain mashed potatoes. For one, it\u2019s certainly not plain. Enriched with a musky truffle aroma, it\u2019s a truffle lover\u2019s delight. Besides that, the rich yet lightweight mouthfeel makes it the perfect side dish for a decadent dish like this tangy, cured mackerel. Served in a crispy potato tube, this potato foam takes a chic spin on the classic mashed potato.\u00a0<\/span><\/p>\n<h2><b>Ausr\u00fcstung<\/b><\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><a href=\"https:\/\/smartwhip.com\/de\/smartwhip-full-set-n2o-cylinder-615g-pressure-regulator\/\"><span style=\"font-weight: 400;\">Smartwhip Creme-Ladeger\u00e4t<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><a href=\"https:\/\/smartwhip.com\/de\/smartwhip-cream-dispenser-aluminum-500ml\/\"><span style=\"font-weight: 400;\">Siphon<\/span><\/a><\/li>\n<li><span style=\"font-weight: 400;\">R\u00fchrsch\u00fcssel<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Stabmixer\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Spatel\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Parchment paper\u00a0<\/span><\/li>\n<li>Sieb<\/li>\n<li>Sous vide machine<\/li>\n<li>Vacuum bag<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><b>Potato Foam Ingredients<\/b><\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-weight: 400;\">300 g overcooked potato<\/span><\/li>\n<li><span style=\"font-weight: 400;\">250 g truffle-infused whole milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">10 g truffle oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5 g potato protein<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 g Xanthangummi<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 g sodium alginate<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><b>Potato Tubes Ingredients<\/b><\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-weight: 400;\">300 g overcooked potatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">700 g potato cooking water<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 g isomalt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">9 g konjac (such as from <\/span><a href=\"https:\/\/www.sosa.cat\/en-ww\/goma-konjac-sosa\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Sosa<\/span><\/a><span style=\"font-weight: 400;\">)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><b>Cured Mackerel Ingredients (single serving)<\/b><\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-weight: 400;\">200 g fresh mackerel<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 g table salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 g castor sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">10 g orange zest<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 g coriander seeds, toasted and crushed<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><b>Sauce (optional)<\/b><\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-weight: 400;\">100 g whole sheep milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 g white truffle, chopped<\/span><\/li>\n<li><span style=\"font-weight: 400;\">20 g coriander oil<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><b>Wegbeschreibung<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Um einen reibungslosen Ablauf beim Kochen zu gew\u00e4hrleisten, lesen Sie bitte die Smartwhip <\/span><a href=\"https:\/\/smartwhip.com\/de\/care-and-safety\/\"><span style=\"font-weight: 400;\">Pflege und Sicherheit<\/span><\/a><span style=\"font-weight: 400;\"> Richtlinien vor der Verwendung.<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare the cured mackerel by washing, trimming and fileting the mackerel as you would serve it. Mix the salt, sugar, orange zest and toasted coriander seeds in a bowl, then massage the paste into the mackerel filet, ensuring the meat is fully coated. Place the mackerel in the fridge to cure for approximately 1 hour, then wash it with cold water and portion it.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare the potato tubes by preheating the oven to 160\u00baC. Blend the overcooked potatoes, cooking water, isomalt and konjac together at high speed until the ingredients are fully homogenised, then spread the mixture out evenly on a lined baking tray. <\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-size: 110%;\"><b>Tipp<\/b><\/span><span style=\"font-weight: 400;\">: Use cooking spray to ensure the potato tubes don\u2019t stick to the baking sheet.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bake the potato tube mixture at 160\u00baC for 9 minutes, then take the tray out of the oven and cut evenly sized squares of about 6 cm to make the potato tubes. Reduce the oven temperature to 130\u00baC, then roll the potato tubes up, as seen in the image above. Place the potato tubes back into the oven at 130\u00baC for 6 minutes, then allow them to cool in a very dry place.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare the potato foam by blending the overcooked potatoes, truffle-infused milk, truffle oil, potato protein, xanthan gum and sodium alginate until you achieve a smooth consistency. Sieve the potato foam mixture into a siphon, then connect your Smartwhip cream charger and charge it to 8 bar. Disconnect your siphon and shake it for 5-10 seconds to evenly distribute the gas. Place the potato foam in the sous vide machine at 65\u00baC for at least 30 minutes before serving.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For the optional sauce, pour the sheep milk, coriander oil and white truffle into a vacuum bag, then slow cook it in the sous vide machine 55\u00baC for 4 hours.\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h2><b>Bedienung von<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Place the cured mackerel in the centre of the plate and surround it with 2-3 potato tubes. Fill each potato tube with potato foam, and garnish the dish with some blanched baby asparagus, shimeji mushrooms and the sauce.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/smartwhip.com\/de\/smartwhip-full-set-n2o-cylinder-615g-pressure-regulator\/\"><i><span style=\"font-weight: 400;\">Kaufen Sie das komplette Smartwhip-System hier!<\/span><\/i><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>You may be wondering what a potato foam is and how it\u2019s different from plain mashed potatoes. For one, it\u2019s certainly not plain. Enriched with a musky truffle aroma, it\u2019s a truffle lover\u2019s delight. Besides that, the rich yet lightweight mouthfeel makes it the perfect side dish for a decadent dish like this tangy, cured &#8230; <a title=\"Truffle-Infused Potato Foam With Mackerel\" class=\"read-more\" href=\"https:\/\/smartwhip.com\/de\/recipes\/truffle-infused-potato-foam-with-mackerel\/\" aria-label=\"Mehr dazu unter Truffle-Infused Potato Foam With Mackerel\">Weiterlesen<\/a><\/p>","protected":false},"author":845,"featured_media":5385,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[17],"acf":[],"_links":{"self":[{"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/posts\/5384"}],"collection":[{"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/users\/845"}],"replies":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/comments?post=5384"}],"version-history":[{"count":0,"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/posts\/5384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/media\/5385"}],"wp:attachment":[{"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/media?parent=5384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/categories?post=5384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smartwhip.com\/de\/wp-json\/wp\/v2\/tags?post=5384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}