Productivity / Life

Impress Your Guests
With Your Own Gourmet Spread

Want to impress your friends with something special that’s not too hard to make? Try this simple recipe by Michelin-starred chef, Michel Troisgros. It looks great, tastes even better, and you can do it in just four easy steps!

At the center of a round black plate, strips of potato are layered on top of cod that has been carefully mashed. To complete the elegant plating, a white sauce has been dripped on top of the dish and drizzled artfully around the plate, all accentuated by a sprinkling of chervil.
Michel Troisgros, a member of Samsung’s Club des Chefs, is smiling with his arms crossed.
Meet the Chef Troisgros

Chef Michel Troisgros is the owner of the highly acclaimed and eponymously named Troisgros in Paris. With 3 Michelin stars, he is in high demand, currently working as culinary consultant for Bangkok’s Orient Hotel, a member of the board at Relais & Chateaux, and a partner with Paris’ Hotel Lancaster. He opened the famous Koumir in Moscow in 2001 and is a founding member of Samsung’s Club des Chef.

Meet the Chef Troisgros

Chef Michel Troisgros is the owner of the highly acclaimed and eponymously named Troisgros in Paris. With 3 Michelin stars, he is in high demand, currently working as culinary consultant for Bangkok’s Orient Hotel, a member of the board at Relais & Chateaux, and a partner with Paris’ Hotel Lancaster. He opened the famous Koumir in Moscow in 2001 and is a founding member of Samsung’s Club des Chef.

The ingredients for the dish.

The ingredients for 4 people

- For the braid: 300g potato
- For the sauce: 1 tbsp water, 30g butter, salt, lemon juice
- For the brandade: 200g potato, 200g cod, 200g coarse salt, 1 tbsp virgin olive oil, 1 tbsp sour cream, 1⁄2 yellow lemon, saffron filaments and powder, fresh chervil

The steps to braid the potato strips.

Step 1: Layering the potato strips

- Peel a large potato and cut into thin strips with a mandoline, 12cm long and 1cm wide.
- On a non-stick paper, braid 7x7 potato strips into a net.
- Cook the braid in a wide steamer on induction.

The steps to create the brandade with the cod.

Step 2: Making the cod brandade

- Peel a potato and cut it into big cubes. Cover with water and cook it over medium heat.
- Drain and pass it through a potato ricer. Keep the puree aside in a bowl under some cling film.
- Cover the cod with salt and keep it chilled in the fridge for 2 hours.
- When ready, rinse it with fresh water and poach it on low heat for 5 minutes.
- Then, drain it, remove the skin, and shred it into small pieces on top of your potato puree.
- Mix everything together, adding a tablespoon of olive oil and sour cream each.
- Finally, season everything with salt, lemon juice, and saffron powder.

The steps for making the white sauce.

Step 3: Create your sauce with panache

- Heat up the water, adding the butter in little by little while stirring it.
- Add salt and lemon juice.
- Keep warm on induction. Set aside.

The steps to plate the dish.

Step 4: Present your creation with style

- Reheat the potato braid in the wide steamer on induction.
- Drop a spoon of cod mash on the plate and cover it with the reheated braid.
- Pour the “beurre blanc” sauce over the dish and drizzle with olive oil.
- Add fresh chervil and saffron filaments as garnish.

Discover induction cooking convenience

The Samsung induction Hob with virtual flame and flex zone plus, called NZ6000K.

Flex Zone Plus

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