On August 6, in Geneva at the age of 73, one of the most famous chefs in the world of Joell Robuson died. In 1990, the Gault Et Millau Culinary Directory called him the "Chef of the Century", and in 2016, Robuson put the world record for the number of Mishalin Stars: a total of 32 of their restaurants, including five establishments - three stars. He was the so-called Celebrity Chef: they led the culinary show on TV and released books, he studied the stars of gastronomy Eric Ripert and Gordon Ramzi (in which Robuson once launched poorly cooked ravioli).
Joel Robuson sought simplicity, trying not to interfere with more than three bright tastes in the dish, - and argued that starchy tablecloths, silver forks and crystals will never replace well-cooked products. It is not by chance that his most famous recipe was a potato mashed potatoes - simple, but, as everyone who tried it, perfect. "This puree truly made me a reputation, and I owe him to everyone," Rusheshon said. - Maybe it's a matter of nostalgia, such as prudes Madlenok. Everyone has memories of his mother or grandmother's potato mashed potatoes. "
A detailed puree recipe (the preparation of which will take less than an hour) The cook revealed in his culinary book "The Complete Robuchon", published in 2008. That's what he:
Ingredients (six servings)
1 kg of potatoes, thoroughly washed, but not cleaned
250 g of butter, well cooled and sliced cubes
250 ml of solid milk
Salt of large grinding, small salt, pepper
Cooking
Put potatoes in a saucepan and fill with two liters of cold water. Add one tablespoon of a salt of large grinding. Bring to a boil, close the lid and cook for about 25 minutes - until the knife is easy to enter the potato.
Remove potatoes from water residue and clean the peel. Skip through a special press for potatoes or grinder for vegetables (with a small grater itself) and shift in a larger saucepan. Put on the middle fire and dry the potato mass, constantly stirring the blade, is about five minutes.
Rosen the saucepan, in which potatoes were cooked, but do not wipe it dry. Pour milk into it and bring to a boil.
Reduce the fire under the potato weight to a minimum and add cubes of cold butter into it. Vigorously stir up to creamy texture. Pour hot milk with a thin jet, continuing to stir actively - until all the milk is absorbed. Remove from the fire and add fine salt and pepper if necessary.
If you want to achieve even more gentle texture, skip your puree through a small sieve right before serving.
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