ingredients

4 potatoes of 220 g
500 g frozen seafood mix
100 g semi-dry goat cheese
2 tbsp. to s. thick cream
5 cl of dry white wine
1 pinch of Cayenne

Equipment

1 large saucepan
1 medium saucepan
1 microwave
1 colander
1 bowl
1 hand whip

Steps

Step 1

In advance: cook the potatoes (unpeeled) in field dress, 30 minutes in the large pot of water. Drain, let cool for 10 min. Cut them a hat, dig a big hole like an egg. Crush the flesh of the hole and hat.

Prepare the filling: put wine and seafood in the medium saucepan, close, heat, stir often. As soon as the seafood is thawed, remove from the heat. Drain, keep the juice aside, keep the seafood in the bowl under a sheet of aluminum.

2nd step

To serve: Boil the juice to evaporate the 2/3. Add the cayenne. Over medium heat, gradually add, alternating and whisking unceasingly, flesh of potatoes, crumbled cheese and cream. You get a tied sauce. Add seafood and juice from the bowl by spooning.

At the same time: heat the potatoes in the microwave on 4 small plates. Spread in and over very hot seafood and sauce. Serve immediately.

tips

Potatoes: take bintjes or mona lisa, they disintegrate well in the sauce.