Chicken schnitzel, Robuchon pommes puree with veloute gravy, and sweet corn
The mashed potatoes are time consuming, tiring, and so texturally awesome that they ruin every other type of mashed potatoes. I hate that I learned how to make them because now I have to make them this way every time.
Looks delicious! How are you making the mashed potatoes that make it such a time consuming and tiring part of the dish?
As an Austrian, schnitzel with sauce hurts. But I hope it tasted good :-)
I kept it off the schnitzel and included the lemon, but I knew there would be someone authentic enough to call me out on that gaffe. :)
Next time I do it I'll go with a nice tangy potato salad instead of the puree.
How is it customarily eaten?
Just plain?
You bake the schnitzel swimming in clarified butter until it is golden brown and serve it with cranberry jam, lemon and a potato salad. This way the schnitzel is crispy and yet not dry.
"Mashed potatoes" is too lower-class, eh?
Normally I would agree that it is tacky to use French to make food sound fancier, but the Robuchon style is a very specific recipe often referred to as "pommes puree" even in English.
If I don't use this technique or put my own flair on his recipe, they go right back to being mashed potatoes.
Do you mean reblochon?
That's a worthy guess, but it is referring to Joël Robuchon, the man who created the recipe.
Imagine joining both ? 😱