Boulangère Potato
White Beans, Caramelized Onions, Fennel, Celery, Roasted Leeks, Seaweed Dashi, Baguette Crumble, Espelette
Chef Mike Godlewski of EYV Restaurant | Pittsburgh, PA
Adapted by StarChefs | August 2025 | Photo: Alexander Zeren
INGREDIENTS
Seaweed Dashi:
4 bay leaves
1 ounce black peppercorns
1 pod star anise
1 ounce thyme
5 pounds chopped onions
3 pounds chopped carrots
3 pounds chopped celery
3 pounds chopped leeks
1 pound chopped shallots
1 pound chopped fennel
4 ounces garlic
200 grams seaweed
100 grams kombu
One 10-pound can crushed tomatoes
5 liters white wine
Braised Potato:
1 Idaho potato, peeled
Kosher salt
Ground black pepper
Neutral oil
50 grams sliced shallots
2 cloves garlic, peeled and smashed
2 sprigs thyme
Bouillabaisse Sauce:
Neutral oil
500 grams diced Spanish onions
300 grams diced fennel
250 grams diced celery
250 grams diced carrots
100 grams diced leeks
Kosher salt
50 grams diced shallots
30 grams chopped garlic
460 grams diced tomatoes
175 grams tomato paste
250 grams Pernod
30 grams orange zest
30 grams tarragon
3 bay leaves
3 grams fresh thyme
0.55 grams saffron
Espelette pepper
8 grams xanthan gum
30 grams butter
25 grams extra virgin olive oil
Tarragon vinegar
Caramelized Onions:
Neutral oil
3 yellow onions, thinly sliced
Kosher salt
Ground black pepper
Roasted Leeks:
Neutral oil
1 leek, sliced
Kosher salt
Ground black pepper
Baguette Crumb:
1 day-old baguette, diced
Roasted garlic oil
Kosher salt
Ground black pepper
Rouille:
700 grams mayonnaise
40 grams garlic
1 gram saffron
10 grams espelette pepper
8 grams kosher salt
Cayenne pepper
To Assemble and Serve:
Yield: 1 serving
30 grams cooked white beans
1 wedge fennel, blanched
1 slice celery, blanched
Extra virgin olive oil
Kosher salt
Fennel greens
Espelette pepper
METHOD
For the Seaweed Dashi:
Make a sachet with bay leaves, peppercorns, star anise, and thyme. Set aside. In a large stockpot over medium heat, add mirepoix, seaweed, kombu, and herb sachet. Cover with enough cold water to submerge. Add tomatoes and wine. Bring mixture to a boil. Once boiling, reduce heat and let simmer 2 hours. Strain into a nonreactive container and refrigerate.
For the Braised Potato:
Heat a Vulcan combination oven to 350°F at full steam setting. On a work surface, slice potatoes lengthwise to create 1-inch-thick slices. Using an oval mold, punch out 2 potato rounds. Generously season potato rounds with salt and pepper. Set aside. In a pan over medium-high flame, heat oil. Add potato slices and sear until golden on both sides. Transfer to a hotel pan and arrange seared potatoes in a single layer. Add enough Seaweed Dashi to submerge potatoes. Add shallots, garlic, and thyme. Cover pan with aluminum foil and roast 30 minutes, or until potatoes are fork-tender. Remove from oven and let cool.
For the Bouillabaisse Sauce:
In a large saucepan over medium flame, heat oil. Add onions, fennel, celery, carrots, and leeks. Sauté until vegetables are soft. Season with salt, then add shallots and garlic. Cook until alliums have caramelized. Season with salt. Add diced tomatoes and tomato paste. Cook until liquid has nearly evaporated. Remove pan from heat and add Pernod. Return pan to medium heat and stir in orange zest and herbs. Cook until au sec. Add 1 gallon Seaweed Dashi. Bring mixture to a simmer. Season with salt and espelette pepper. Reduce heat and let simmer 1 hour. Strain into a Vitamix Commercial blender. Add xanthan gum and blend until smooth. With the machine running, slowly incorporate butter and oil, mixing until fully emulsified. Season with vinegar. Transfer to an airtight container and refrigerate.
For the Caramelized Onions:
In a pan over low flame, heat oil. Add onions and season with salt and pepper. Cover and cook until onions are soft and caramelized, stirring occasionally. Let cool.
For the Roasted Leeks:
Heat a Vulcan combination oven to 248°F at full steam setting. In a pan over medium flame, heat oil. Add leeks and season with salt and pepper. Cook until leeks are golden brown. Transfer to a parchment-lined sheet tray. Steam 10 minutes, or until leeks are fork-tender. Let cool.
For the Baguette Crumb:
Heat oven to 350°F. In a mixing bowl, add baguette. Season with garlic oil, salt, and pepper. Toss to evenly coat. Transfer to a parchment-lined sheet tray and bake until golden. Let cool. Transfer to a food processor and pulse until a coarse crumb is achieved. Transfer to an airtight container and reserve.
For the Rouille:
In a Vitamix Commercial blender, add all ingredients. Blend on high speed until smooth. Add additional Seaweed Dashi if needed to thin. Transfer to a squeeze bottle and refrigerate.
To Assemble and Serve:
In a pot over low heat, warm beans. Heat a Vulcan combination oven to 350°F at full steam setting. Pour Seaweed Dashi into a sizzle tray. Place 1 piece Braised Potato in Seaweed Dashi. Top with even layer Caramelized Onions, fennel, celery, and 1 Roasted Leek. Place in oven and cook until warm throughout. Set aside. Spoon 2 ounces Bouillabaisse Sauce into the center of a serving bowl. Top with warmed beans and Braised Potato. Arrange fennel, celery, and Roasted Leek around the beans and Braised Potatoe. Season with olive oil and salt. Top with desired amount Rouille and Baguette Crumb, then garnish with fennel greens. Finish with a drizzle olive oil and sprinkle espelette pepper.
