Peel the potatoes, cut them into pieces and cook them in seasoned water.
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| Ingredients to make potato pineapple: |
| For pink sauce 1 and 1/2 kg. from potatoes 1 egg yolk 30 gr. of butter 1/4 l of mayonnaas 1 tablespoon of cognac 2 tablespoons of tomae 1 teaspoon of mustard 1 tablespoon of orange juice for the filling 1 medium natural pineapple 150 gr. of cooked prawns 1 hard egg 1 can of olives stuffed with pepper 1 lettic |
Ingredients to make potato pineapple:
2. Drain them, put them back in the saucepan and dry them in excess moisture above the fire, always keeping them in motion.
3. Then pass them through the Pasapurés, add the egg yolk and butter, mix well and let it almost cool at all.
4. Mix all the ingredients of the pink sauce. Reserve the pineapple duster, cut it in half.
5. One of the parts, peel it, cut it into small squares and let them drain on paper.
6. Mix in a bowl the hard egg cut to daditos, the olives with slices, the prawns, the pineapple squares and some lettuce leaves cut in julienne and dress slightly with pink sauce.
7. In the serving tray, place a layer of potato puree giving it a casserole.
8. In the center dispose of the filling and cover with mash (reserving a little that we will mix with the rest of the pink sauce).
9. Pass the salsa mixture and puree to a sleeve with curly nozzle and decorate the surface.
10. Finish decoration with olive slices, duster and the rest of the pineapple cut to slices.
