NID DE PURÉE FAÇON POMMES DUCHESSE

Ingredients

• 800 g Potatoes (Yukon Gold or Russet, peeled and cut into even chunks)
• 60 g Unsalted Butter (Room temperature for mashing; additional 30 g for sauce)
• 60 ml Whole Milk (Warm, to loosen the mash)
• 2 Egg (Large, at room temperature)
• 30 g All-Purpose Flour (Sifted, adds lightness to the dauphine mixture)
• 1 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 4 Breaded Fish Fillet (Cod, haddock or pollock, about 120 g each; pre‑breaded or coat with breadcrumbs)
• 50 g Breadcrumbs (Plain or panko for extra crunch)
• 1 Lemon (Zest and juice)
• 1 tbsp Fresh Parsley (Finely chopped, optional garnish)
• 1 Onion (Small, finely ciselé (chopped))
• 2 tbsp Vegetable Oil (For pan‑frying fish and dauphine nests)
• 30 g Butter (Cold, cut into cubes for the lemon butter sauce)

Instructions

1. Cook and Mash Potatoes

   Place the peeled potato chunks in a large pot, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 12 minutes. Drain and return to the pot; mash with a masher, then stir in 60 g butter and warm milk until smooth.

   Time: PT15M

2. Create the Dauphine Mixture

   To the mashed potatoes add salt, pepper, 2 large eggs and sifted flour. Whisk vigorously until the mixture is homogeneous and slightly glossy.

   Time: PT5M

3. Shape and Bake the Nests

   Preheat the oven to 200°C. Line a baking sheet with parchment paper. Using two spoons or a piping bag, place generous mounds (about ½ cup) on the sheet, creating a small well in the centre of each mound. Bake for 18‑20 minutes, until golden and slightly crisp.

   Time: PT20M

   Temperature: 200°C

4. Pan‑Fry the Breaded Fish

   While the nests bake, heat 2 tbsp vegetable oil in a non‑stick frying pan over medium‑high heat. Pat the fish fillets dry, season with a pinch of salt and pepper, then coat with breadcrumbs if not pre‑breaded. Fry each side 3‑4 minutes, until golden and the interior reaches 63°C.

   Time: PT8M

5. Prepare Lemon‑Butter Sauce

   Finely chop the onion (ciselé) and set aside. In a small saucepan melt 30 g butter over low heat, add the onion and sauté 2 minutes until translucent. Add the zest and juice of the lemon, stir, then remove from heat. Whisk in a few drops of warm water if the sauce looks too thick.

   Time: PT5M

6. Assemble the Dish

   When the dauphine nests are baked, gently place a hot fish fillet into the centre of each nest. Drizzle the lemon‑butter sauce over the fish and sprinkle the chopped parsley for colour. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g