Spoon amuse with creamy purée
This amuse can easily be made into a larger dish. Or why not serve a purée bowl as a main course!
Ingredients (4 servings):
• 60 g Aviko Super Mash Homemade
• 1 sweet red pepper
• 1 tbs of olive oil for frying
• 2 cloves of garlic
• zest and juice of ½ a lemon
• 50 ml extra virgin olive oil
• 1 tbs of roasted and salted sweetcorn kernels
Method
Preparation: 20 minutes
Wait: 30 minutes or overnight
• Remove the seeds from the sweet pepper and slice thinly. Mix through the olive oil.
• Heat the grill pan. Grill the sweet pepper strips for 3-4 minutes until al dente with attractive grill markings. Finely chop the garlic in the meantime.
• Mix the grilled sweet pepper with the extra virgin olive oil, garlic, lemon zest and lemon juice. Add salt and pepper to taste.
• Set the grilled sweet peppers aside, covered, in a cool place to marinate for at least 30 minutes, but preferably overnight.
• Prepare the mashed potato in accordance with the instructions on the packaging.
• Shape 4 quenelles from the mashed potato using two spoons and place them on 4 (amuse) spoons.
