Shrimps with Mashed Potatoes

Ingredients

• 16 medium shrimps (cooked, shell removed)
• 2 stalks celery
• 1 Carrot
• 4 shallots
• 100 g cold butter
• 1 sprig thyme
• a pinch parsley
• 125 ml white wine
• 250 ml chicken stock (from the bottle)
• Salt
• ground pepper from the mill
• 1 kg potatoes (starchy, for boiling)
• Salt
• about 125 ml milk
• 50 g butter
• Salt
• 1 large potato (mostly waxy)
• fat (for frying)
• 2 tbsp olive oil
• fresh summer truffles to taste (or other seasonal truffles)

Instructions

1. 1.

   Separate the shrimps from their shells. Clean and finely chop the vegetables. Peel and quarter the shallots. Heat 1 tablespoon of butter in a pot. Briefly sauté the shrimp shells, vegetables, and shallots in it. Add herbs. Pour in wine and chicken stock. Simmer gently for 30 minutes.

2. 2.

   For the mashed potatoes, peel, wash, and halve the potatoes. Boil them in salted water for about 25 minutes until tender. Heat milk and butter in a pot. Drain the potatoes and mash them with a potato masher. Add the milk-butter mixture and whisk it into the mash with a hand whisk. Season with salt. Keep warm.

3. 3.

   Strain the shrimp stock through a fine sieve and reduce it to half over high heat.

4. 4.

   Meanwhile, peel the remaining potato and slice it very thinly. Pat dry. Heat frying fat to 175°C. Fry the potato slices until golden brown. Drain on kitchen paper.

5. 5.

   Stir in small pieces of the remaining cold butter into the sauce to bind it. Do not let the sauce boil again. Season with salt and pepper. Warm olive oil. Briefly sauté the shrimps in it. Plate everything together and sprinkle finely shaved truffles if desired.