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TUXEDO POTATOES

This is a deluxe version of jacket potatoes using budget versions of expensive ingredients. The first mouthful should be a moment of overwhelming sensory bliss so don’t burn your lips.

Cost per student £4 (€4.50) instead of £102 (€115) for the real thing.

 

Preparation time: 5 minutes. Cooking time: 1 hour

 

Ingredients (serves 2-3)

Large baked potatoes (one per person)

100g Lumpfish Caviar 

150g Smoked trout

100ml Crème fraîche

Knob of butter

Salt and pepper

¼ Lemon 

 

Equipment

Chopping board

Sharp knife

 

1. Heat oven to 200°C/400°F

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2. Wash and prick the potatoes all over with a fork and cook in the middle of the oven for 60-75 minutes (depending on size).

 

3. Two minutes before the potatoes are done, plate up the trout slices and squeeze over lemon and a twist of pepper.

 

4. Remove potatoes from oven, cut in half, gently mash up potato flesh with a fork, add salt and a small knob of butter to each half.

 

5. Place a large dollop of crème fraîche on top with a heaped teaspoonful of caviar either side to give the effect of a tuxedo.

 

6. Serve immediately when the potato is still steaming, the caviar popping and the crème fraîche just beginning to melt.

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Recipe by Bluebell, UCL

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