Kitchen Breakthrough : Potato crumble with thyme lemon olive oil

Here is the new Kitchen Breakthrough recipe from the kitchen of chef Keisuke Matsushima: ‘Potato crumble with thyme lemon olive oil“.’ A simple recipe that explodes in the mouth with a lemon thyme finish, producing a strident note of freshness. Ideal for accompanying fish or white meat, for example as a cold entree !

Jot the attached recipe quickly in your recipe book; it’s based on a common and well-loved ingredient: the potato. Chef Keisuke Matsushima offers you an enhanced version of the crushed potato. Today, he combines the sweetness of the potato with the Corsican radish, along with capers and anchovies, string beans, and the iodine-aroma tones that seep out of the tuna. It is simple and full of creativity !
A recipe that goes well with different seasonal vegetables and other flavoured olive oils (garlic & thyme, wild garlic…). A recipe to serve cold as a first course, with or without tuna, or anchovies for vegetarians, or even as a hot dish.
RECETTE : Ecrasé de pommes de terre à l’huile d’olive Thym citronné

For 2 persons:
1 large potato / 1 egg / 1 onion / 50 g of green beans / 1 black radish / 1 pink radish / 2 tbsp of natural tuna / 1 tbsp of anchovy / 1 tbsp of red wine vinegar / 50 ml of virgin olive oil / 1 tbsp of capers / lemon thyme olive oil

Cook the egg for 8 min.
Peel the potatoes, cut into small cubes, and cook them in boiling water.
Peel and slice the onion.
Cook the beans in salted water, then cut.
Julienne the radishes and reserve them in cold water.
Peel the hard boiled egg.
In a large salad bowl, pour two tablespoons of natural tuna and pour the cut anchovies all over it.
Add two tablespoons of red wine vinegar and 50 ml of olive oil. Mix well.
Add the potatoes, julienned radishes, beans and capers. Mix well.
Crumble the egg and crush everything together with a fork.
Finish with a splash of lemon thyme oil.

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Film-making : Aurélie Jeannette