KING CRAB STUFFED POTATOES
(Papas rellenas con Centolla)
WINE: VIU MANENT GRAN RESERVA CHARDONNAY
Chef Pilar Rodriguez – 2011
1 pound potatoes
1 pound sea salt
salt and pepper to taste
1 cup chopped onion
2 table spoon olive oil
½ table spoon smoked garlic paste
2 cup king crab meat
1 cup small diced chilean abalones
sal and pepper to taste
½ teaspoon flour (toasted over a hot pan)
2 egg bitten
1 cup bread crumps
1 teaspoon onion powder
Heat the oven at 375ºF.
Put the potatoes skin on over a bed of sea salt. Cook them for about 30 minutes until they are soft in the center.
Peel the potatoes and make a soft puree, using a potato presser. Reserve.
Heat the in a skillet and sauté the onions with the smoked garlic paste for about 10 minutes or until soft texture. Add the king crab and chopped Chilean abalones. Add the toasted flour and cook for another 5 minutes and reserve.
Take about 2 tablespoon of pure in your palm and press in the center. Put about 1 tablespoon of seafood stuffing and close it making a round shape. Continue doing it with the rest of the puree and seafood stuffing
Mix the breadcrumbs and onion powder and reserve it on a flat dish.
Bit the two whole eggs in a bowl. Pass each ball by the egg mixture and then pass it through breadcrumbs. Reserve.
Heat the frying oil until rich 350ºF. Deep fry the balls and dry over paper towel.