Bubble and Squeak
Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil
Chefs Scott Calhoun of Ember & Ash | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Paprika Oil:
Yield: 1 cup
250 grams grapeseed oil
30 grams smoked paprika
6 grams kosher salt
Spice Mix:
Yield: 1 cup
15 grams toasted kombu
5 grams toasted caraway seed
5 grams toasted dill seed
3 grams celery seed
7 grams black peppercorn
200 grams kosher salt
Potato Mash:
Yield: 2 quarts
6 Yukon gold potatoes, diced
Kosher salt
¼ head saku cabbage, diced
Grapeseed oil
200 grams heavy cream
200 grams butter
Mussel Velouté:
Yield: 1 quart
2 kilograms white wine
10 pounds mussels, cleaned
25 grams smoked paprika
225 grams butter, room temperature
Kosher salt
65 grams smoked surf clam garum
To Assemble and Serve:
Yield: 12 servings
3 to 4 heads savoy cabbage, cored and outer leaves reserved.
Lemon juice
Smoked Maldon salt
METHOD
For the Paprika Oil:
In a Vitamix blender, combine all ingredients on high speed until the oil begins to steam. Let strain overnight. The next day, transfer to a squeeze bottle and reserve.
For Spice Mix:
In a spice grinder, grind kombu, seeds, and peppercorns. Transfer mixture to an airtight container. Stir in salt and reserve.
For the Potato Mash:
Prepare and heat a charcoal grill. In a large stockpot over medium-high heat, add potatoes and enough salted water to submerge. Cook until potatoes are fork tender. Strain and let dry. In a mixing bowl, toss cabbage with salt and oil. Transfer to a wire basket and char directly over coals. Let cool slightly. Transfer cabbage and potatoes to the bowl of a stand mixer fitted with a paddle attachment. Add cream and butter. Mix until well combined. Taste and adjust seasoning with Spice Mix. Let cool to room temperature, then transfer to an airtight container and refrigerate.
For the Mussel Velouté:
Prepare and heat a charcoal grill. In a heavy-bottomed stock pot over medium heat, add wine and reduce until a maple syrup-like consistency is achieved. Set aside. Place mussels in a perforated hotel pan. Cook over live coals and, using tongs, remove mussels as they open. Pick cooked mussels, reserving bodies and liquid separately. In a Vitamix blender, purée mussels, reduced wine, paprika, and 75 grams reserved mussel liquid until smooth. With the blender running on medium speed, incorporate butter until mixture is fully emulsified and sauce has thickened. Strain and adjust seasoning with salt and garum. Transfer mixture to a bowl set over an ice bath and let cool. Once cooled, transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Blanch cabbage leaves until translucent and tender. Shock in an ice bath and lay leaves on a paper towel to dry. In a saucepan over low heat, warm Mussel Velouté. On a work surface, use a 2-inch ring mold to press Potato Mash into circles. Wrap Potato Mash in cabbage leaves, tucking and folding the seam side into a neat flat surface. Prepare and heat a charcoal grill. Once hot, sear wrapped Potato Mash, starting with the non-seam side first, until evenly browned. Flip over and sear. Once Potato Mash is warmed through, remove from heat. Top with lemon juice and smoked sea salt. Set aside. On a warm serving plate, spoon a small pool of warmed Mussel Velouté. Squeeze Paprika Oil into a tight rim around the sauce. Top with grilled Potato Mash.
