Surf and turf with purple potato
This week, CETT is preparing a classic recipe with a personal twist: a surf and turf dish with chicken and prawns, accompanied by a purple potato purée. Shall we cook?
(Sofrito)
1kg onion
100g of it
200ml oil
100g ripe tomato
Shall
Dice the onion and garlic. Sauté in oil until translucent, then add the grated tomato. Let it evaporate and caramelize. Set aside.
(Sea and mountain)
250ml dark chicken stock
200ml red fumet
500g chicken (thighs)
100g gamba
100g onion
50g ripe tomato
5g It
Pepper
Shall
Clean the prawns. Set aside.
Separate the chicken thighs from the drumsticks. Shape the lower part of the bird into a sort of "lollipop" and debone and truss the upper part. Season with salt and pepper and sear these pieces in oil. Let them cool. Place them in a vacuum bag, add the beef stock and fish fumet, and cook at 90°C for 3 hours. Set the chicken aside. Combine the cooked chicken with the previously prepared sofrito and reduce. Strain and set aside.
(Purple potato puree)
500g purple potato
1 liter of water
Shall
Pepper
Clean and peel the potatoes. Cut and boil, starting with cold water. Remove and mash. Adjust the salt and pepper. Set aside.
Place a little mashed potato at the bottom of the plate. Place a couple of pieces of chicken (thigh and drumstick) in the center and brush with the previously reduced sauce.
