This recipe is a request we have had from a lot of our customers at Six Main after we closed the restaurant doors. This dish has been served many ways over the years, with a biscuit and with gluten free foccacia, but always with our tofu hollandaise, mushrooms, tomato and avocado. The sauce is pretty flexible-we have used it as a sauce bearnaise over crepes with tarragon and it’s delicious served over potatoes as well.
For this incarnation, we are substituting a simple potato cake for the biscuit and serving it with roasted brussels sprouts for a seasonal twist.
For the rosti:
3 small white or yukon gold potatoes, peeled and grated
2 Tablespoons chopped fresh sage
salt and pepper to taste
Preheat oven to 375 degrees for 20 minutes
Squeeze out the extra liquid from your grated potatoes by wrapping them up in a clean kitchen towel or paper towels and squeezing with force until the liquid has drained out. Season with sage, salt and pepper to taste.
In a cast iron pan, heat some olive oil until hot. Form the potatoes into a cake about 3″ in diameter and place in the cast iron pan. Fry until first side is golden brown. Place in the oven and bake for 5 minutes.
If you have a ring mold, this can be very helpful for forming a perfectly round rosti. Place the mold directly onto the hot skillet and fill with grated potato and press down on the potato so the cake is fairly compact. Carefully remove the ring mold and use to form more cakes in the same pan until it’s full. When removing the ring mold, if the cake falls apart at the edges, just use a spatula to push it back togehter.
After 5 minutes in the oven, remove the skillet and flip the cake. Return the pan to the oven and bake for 10 more minutes. Remove and set aside until ready to serve.
For the roasted brussels sprouts:
1 dozen large brussels sprouts, washed, stemmed and quartered
salt and pepper to taste
olive oil or coconut oil (or other vegetable oil as desired)
Preheat oven to 375.
In a cast iron skillet, heat a few tablespoons of the oil until hot. Add the quartered brussels sprouts and saute until there is color on the edges. They should not be burnt but nicely browned. Season with salt and pepper and put the whole skillet in the oven for 5-7 minutes. Remove and serve immediately.
For the tofu hollandaise:
1 block tofu
1 cup water
2 Tablespoons nut yeast
2 Tablespoons extra virgin olive oil
1 Tablespoon salt
5 Tablspoons lemon juice
1/8 teaspoons chipotle
1/8 teaspoon paprika
1/8 teaspoon turmeric
Blend until smooth, adding water as needed to help the blending process, but not too much so it gets too thin.
To assemble the benedict:
8 large shiitake mushrooms, brushed and halved
1 tomato, sliced
1 avocado, sliced
2-3 sprigs fresh sage
In a saute pan, heat a few Tablespoons of olive oil in a pan and saute the shiitake mushrooms until browned and juicy.
On a plate place the rosti and top with a few slices of tomato and avocado. Drizzle with the tofu hollandaise. Serve with the roasted brussels sprouts and garnish with fresh sage.