SMASHED POTATOES WITH CHIVE ESPUMA

Boil the potatoes in hot salted water for 20 minutes until they are tender.

Mix all the spices together in a large bowl. Then, toss the potatoes in the spice mixture until they are evenly coated.

Distribute the potatoes on a baking tray lined with parchment paper and crush them using a glass or a similar object.

Spread the remaining marinade over the potatoes using a pastry brush. Bake at 180 °C (convection) for approximately 30 minutes until they are beautifully crispy.

Finely chop the chives, blend them with the oil, and heat everything briefly in a saucepan. Immediately cool down in an ice-water bath so that the oil retains its color.

Finely puree all ingredients, including the chive oil, using a blender or immersion blender. Season to taste with salt and pepper, then strain directly through a funnel and a sieve into a 0.5 L whipper. Pressurize the whipper with one charger and shake vigorously about 18 times. Place in the refrigerator for approximately 3 hours and shake vigorously again a few times before serving.

Meat anf Fish Pairings
To create a harmonious main course, it is recommended to choose a high-quality protein source. A quick-seared beef fillet or a juicy entrecôte harmonizes excellently with the earthy notes of the potatoes and the slight heat of the spice blend. Alternatively, a medium-rare roasted rack of lamb is an ideal choice, as it perfectly picks up the herbal notes of the rosemary. If you prefer fish, a pan-seared zander fillet (pike-perch) served skin-side up is an excellent option, as its delicate aroma will not be overpowered by the chive espuma.

Vegetarian Alternatives and Side Dishes
If you prefer a vegetarian option, grilled Portobello mushrooms or green asparagus sautéed in butter are ideal for complementing the texture of the Smashed Potatoes. To add a fresh component to the dish, you should also serve a crisp wild herb salad with a light lemon vinaigrette dressing. This creates an elegant contrast to the richness of the potatoes and the creaminess of the espuma.

Wine Recommendation
Regarding the drink pairing, a full-bodied white wine, such as a Chardonnay aged in barrique, harmoniously rounds off the dish. If you are serving meat, a velvety red wine with moderate tannins, such as a Merlot or a fine Pinot Noir, is recommended to professionally complete the culinary experience.