Potatoes in deception

Ingredients

• potatoes 450-500 g - 4 pcs.
• cream - 240 ml
• butter - 45 g
• truffle paste - 10 g
• truffle oil - 5 ml
• parmesan - 10 g
• peeled king crab phalanx - 1 pc.
• fish broth - 5 ml
• nutmeg - to taste
• pepper - to taste
• salt - to taste

Cooking

Step 1

Bake potatoes, without peeling, in foil at 160 degrees for 45-50 minutes. Cool without removing from foil.

Step 2

While the potatoes are cooling, prepare 2 types of sauces - truffle and crab. For the truffle sauce, mix together 100 ml of cream, truffle paste, truffle oil and grated parmesan. Bring the mixture to a boil in a pan, remove from heat and cool slightly.

Step 3

For crab sauce, boil and finely chop the crab phalanx. Mix 100 ml of cream and chopped crab phalanx with fish sauce and 5 g of butter. Bring the mixture to a boil in a pan, remove from heat and set aside. Sauces can be stored in the refrigerator for several days.

Step 4

Cut the potato into 2 halves, scoop out the pulp with a spoon. Mash it into pieces, but not to the state of puree. Add 10 g butter, nutmeg, salt and 10 ml cream.

Step 5

Stuff the potato halves again with the potato-cream mixture. Serve with two types of sauces.