Shallot Lyonnaise Potatoes & Sauce Vierge

Shallot Lyonnaise Potatoes & Sauce Vierge
 
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This recipe was uploaded
by UKshallot

 
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Ingredients

Ingredients
Method
 
  • You'll need:
  • For the potatoes:
  • 400g new potatoes
  • 4 large or 8 small echalion (banana) shallots, chopped
  • 20g flat leaf parsley, chopped
  • 50ml vegetable oil
  • 25g butter
  • For the sauce vierge:
  • 4 large or 8 small echalion (banana) shallots, chopped
  • 200g olive oil
  • 200ml white wine
  • 10g basil leaves
  • 5g French tarragon
  • 20g chives
  • Juice of a lemon
  • 2 large tomatoes, skinned, deseeded and chopped

What to do:
Cook the potatoes in boiling salted water. Whilst they are cooking peel and chop the shallots quite finely.

Fry half the shallots in a pan with half the oil and cook until translucent. Add the white wine and reduce until almost all has evaporated. Once cooked add the rest of the olive oil to "cool it down".

Wash, pick and chop all of the herbs and add the basil, tarragon and chives to the cool oil along with the lemon and the fine chopped tomatoes. Check and adjust the seasoning if necessary.

Drain the cooked potatoes and peel and cut in half lengthways.

In a non-stick pan add the vegetable oil and allow to get hot. Then add the peeled potatoes and start to sauté off, once they start to take on a little colour, add the remaining half of the chopped shallots.

Season with salt and pepper and add the butter, continue to cook until the potatoes are thoroughly coloured and the shallots are cooked.

Add the chopped parsley and remove from the heat, drain on to clean kitchen paper

Arrange the potatoes straight onto plates and drizzle the sauce over them.

Serve with roasted salmon fillets or another fish or meat fillet of your choice.

Shallot Lyonnaise Potatoes & Sauce Vierge

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This recipe was uploaded by UKshallot

 
 

Chef Paul Collins says: ‘Shallot Lyonnaise Potatoes & Sauce Vierge’
We say: ‘Shallot sautéed potatoes and herb dressing’


Method



What to do:
Cook the potatoes in boiling salted water. Whilst they are cooking peel and chop the shallots quite finely.

Fry half the shallots in a pan with half the oil and cook until translucent. Add the white wine and reduce until almost all has evaporated. Once cooked add the rest of the olive oil to "cool it down".

Wash, pick and chop all of the herbs and add the basil, tarragon and chives to the cool oil along with the lemon and the fine chopped tomatoes. Check and adjust the seasoning if necessary.

Drain the cooked potatoes and peel and cut in half lengthways.

In a non-stick pan add the vegetable oil and allow to get hot. Then add the peeled potatoes and start to sauté off, once they start to take on a little colour, add the remaining half of the chopped shallots.

Season with salt and pepper and add the butter, continue to cook until the potatoes are thoroughly coloured and the shallots are cooked.

Add the chopped parsley and remove from the heat, drain on to clean kitchen paper

Arrange the potatoes straight onto plates and drizzle the sauce over them.

Serve with roasted salmon fillets or another fish or meat fillet of your choice.

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