How can I store the mashed potatoes?

Storage Buttermilk puree: max. 1 day in a sealed jar in the refrigerator. Peeled shrimp: max. 1 day, covered with damp kitchen paper. Eggs & hazelnut butter: make fresh before serving. Reheating Puree: gently over low heat with a knob of butter or a splash of milk, stirring regularly. Hazelnut butter: melt briefly, being careful not to burn it. Eggs & shrimp: do not reheat; serve fresh or chilled.

Can I substitute buttermilk?

Yes, with milk and a splash of vinegar or lemon juice, or sour cream. But the fresh touch of buttermilk is really characteristic.

How do I prevent buttermilk from curdling?

Heat slowly to 60–70°C and do not let it boil. If it curdles anyway? No panic, the taste remains great.

Can I make it without shrimp?

Certainly, but you'll miss the salty contrast. Alternatives: smoked trout, bacon bits, or grilled vegetables.

Can the eggs be poached in advance?

Yes, up to 1 day ahead. Poach for 2 minutes, store in cold water, and warm briefly just before serving.

Mashed potatoes with Grey North Sea shrimp, Poached Egg and Hazelnut Butter

Name: Mashed potatoes with Grey North Sea shrimp, Poached Egg and Hazelnut Butter
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 800 g loose boiling potatoes; 450 ml buttermilk; 200 g butter (100 g for puree, 100 g for hazelnut butter); 4 farm-fresh free-range eggs (at room temperature); 400 g unpeeled or hand-peeled gray North Sea shrimps; 1 tbsp natural vinegar; 1 pinch of salt

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40min

•

Easy

A classic from grandmother's kitchen, straight from my youth. Mashed potatoes combine the freshness of buttermilk, the creaminess of a soft poached egg, the nuttiness of hazelnut butter, and the salty taste of fresh grey North Sea shrimp. Simple, pure, and irresistibly delicious – a dish with magic on your plate.

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Ingredients

What do you need?

Quantity: 4P

800 g loose boiling potatoes

450 ml buttermilk

200 g butter (100 g for puree, 100 g for hazelnut butter)

4 farm-fresh free-range eggs (at room temperature)

400 g unpeeled or hand-peeled gray North Sea shrimps

1 tbsp natural vinegar

1 pinch of salt

800 g loose boiling potatoes

450 ml buttermilk

200 g butter (100 g for puree, 100 g for hazelnut butter)

4 farm-fresh free-range eggs (at room temperature)

400 g unpeeled or hand-peeled gray North Sea shrimps

1 tbsp natural vinegar

1 pinch of salt

Preparation method

How do you make this?

Peel shrimp: Put on some music, take your time and enjoy the smell of the sea. Store the peeled shrimp in the refrigerator, covered with a damp paper towel, so that they do not dry out.

To make buttermilk puree: Peel the potatoes, cut into pieces and boil in salted water until tender. Drain, add 100 g butter and a pinch of salt and mash into a smooth puree. In the meantime, gently heat the buttermilk (do not let it boil). Pour the warm buttermilk into the puree and beat until it becomes a light, creamy buttermilk puree.

Poaching eggs: Bring water just below boiling point into a saucepan and add the vinegar. Create a swirl with a spoon and carefully slide each egg into the swirl. Poach for 3 minutes, until the egg white is set and the yolk is still runny. Scoop out the eggs and pat dry on kitchen paper.

To make hazelnut butter: Melt the remaining 100 g butter in a saucepan until it foams and turns light brown. Do you smell that wonderful nutty scent? Perfect!

To serve: Divide the buttermilk puree among four plates. Place a poached egg on each plate. Spoon some warm hazelnut butter over it and finish with the peeled shrimp. Serve immediately, so that the egg gently opens into the puree.

Tips

Don't throw away shrimp carcass! Boil them for 20 minutes with 1 liter of water and a can of tomato concentrate, strain and you have a delicious shrimp stock.
You can also dry the cups in the oven at 50°C and grind them into powder for extra flavor on butter or tartare.