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MasterChef UK ™
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Sauerkraut Latkes & Chanterelles
Potato and Fermented Cabbage (Sauerkraut) Latkes Topped with a Sauce of Dried and Fresh Chanterelle Mushrooms, Fried Vermicelli Noodles, Sour Cream and Trout Roe.
Lithuanian-born artist Vilta moved to Kent at age seven but spent every childhood summer back in Lithuania peeling potatoes with her grandmother. She calls this "elevated grandmother cooking." Vilta: "Me and my grandmother would peel a lot of potatoes. There'd be a lot of potato dishes. This dish is like elevated grandmother cooking. Making potato latkes, so they're basically like a potato pancake, then fried vermicelli, and then I'm doing a creamy chanterelle sauce." Vilta: "Although latkes are not the most aesthetic of dishes." Pre-cook brief: latkes are very similar to a potato rösti — grate the potato, squeeze out the liquid, add sauerkraut, form into cakes and fry. Crunchy outside, still a little soft in the centre.
John Torode: "I think the dish is very pretty." Grace Dent: "I love the latke. You've got the crunch and the caramelisation on both sides. They're not mushy. The one note would be that vinegary lift of the sauerkraut — I'm not really getting it, so there's not a great deal of acidity in them." John Torode: "Your mushroom sauce, very impressive. You can taste the fresh mushroom and the dried mushroom — they have two different layers of flavour. I'm delighted that you brought us to Lithuania, and I look forward to seeing more of it."
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