True Parisienne hotdog with potato aioli
Ingredients
Serves 10 people
Potato aioli:
- 2 egg yolks (preferably pasteurized)
- 1 pinch of salt
- 1 teaspoon Dijon mustard
- 2dl grape seed oil
- 1 clove garlic
- 50g. potatoes, boiled and mashed
Rhubarb compote:
- 400g. rhubarb, diced in cubes
- 100g. sugar
- 1 teaspoon salt
- 1dl vinegar
- 1dl water
Roasted portobello mushrooms:
- 100g. Portobello mushrooms, diced into cubes of 5x5 mm.
- oil
- Salt and pepper
Fennel crudité:
- 1 fresh fennel, in thin slices (mandolin iron)
- Ice water
Crispy onion rings:
- 1 large onion (or red onion)
- 1 pinch of salt
By Jonas Allermand, Lantmännen Unibake Denmark
The rich aioli is a great match for the sweet rhubarb. When put together with the fennel and portobello mushrooms, it is a perfect combination for our Royal Durum bun.
Potato aioli:
- Beat the egg yolks together with salt until they are white and firm.
- Add the mustard and whisk again.
- Gradually add the oil in a very thin stream while whipping. Too much oil at once will cause the mayonnaise to separate.
- Continue to whisk until you have used up all the oil, and the mixture has turned into mayonnaise.
- Squeeze the garlic clove, and add this and the potatoes to the mayonnaise and stir.
Rhubarb compote:
- Mix all the ingredients and let it boil.
- Add the rhubarb and let it boil for another 3 minutes.
- Put in a container and let it sit in the fridge for one hour.
Roasted Portobello mushrooms:
- Roast the Portobello mushrooms in a frying pan.
- Sprinkle with salt and pepper and let them cool off on a piece of paper towel.
Fennel crudité:
- Let the fennel slices sit in ice water for 30 seconds and drain before use.
Crispy onion rings:
- Peel the onion.
- Use a mandolin iron to cut it into very thin slices and place them on a baking sheet.
- Sprinkle them with salt and bake the onion rings in a preheated oven by 140 degrees C for approx. 30 minutes, until all of them are crispy.
- Let the onion rings cool off completely before you put them in a container with paper towels.