Team Dōjima's Hachis Parmentier

Chefs: Takumi Aldini, Megumi Tadokoro, Gin Dōjima
In the manga: Chapter 202
In the anime: Episode 57
Cuisine and type: French, Hachis Parmentier

Team Dōjima's Hachis Parmentier is a collaboration dish made by Team Dōjima during the practice Red Vs. White battle.

This French dish consists of a Purée De Pomme De Terre with a Soffitto meat sauce made by Takumi that contains ground beef and soffritto. Using anchovies, basil, white wine vinegar and olive oil, they were able to make the sauce seem like green dots on a canvas. Megumi uses leftover soffritto meat sauce and turns it into a sauce espagnole, all served in a single plate.

Real-world dishes

Real facts

In haute cuisine, hachis Parmentier (French pronunciation: [aʃi paʁmɑ̃tje]) is a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells. In general use, a simpler version is the French equivalent of cottage or shepherd's pie.
Espagnole sauce (French pronunciation: [ɛspaɲɔl]) is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th century, and Escoffier popularized the recipe, which is still followed today.
Sofrito (Spanish pronunciation: [soˈfɾito]), or soffritto (Italian), or refogado (Portuguese pronunciation: [ʁɨfuˈɣaðu], [ʁefuˈɡadu]), is a sauce used as a base in Spanish, Italian, Portuguese, and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.
An Anchoïade designates a traditional dish, a sauce and the whole meal built around this "Occitan fondue". It is a recipe from Provence and typical of Provencal cuisine, often made during the summer and served as a starter. It can also be served hot especially in winter. Anchoïade has spread in several other regions, and now has many variations (Piedmontese Bagna Caoda, Anchoïade Nice).

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Wiki recipe, completed by Totsuki AI

Team Dōjima's Hachis Parmentier

Parmesan potato purée over a soffritto beef sauce, with sauce espagnole and dots of green anchoïade

Difficulty
Total time: 1 h 50 min
Hands-on: 1 h 40 min
Cost: ¥¥¥¥
Servings: 4

Equipmentpots, frying pan, blender, oven dish, piping bag

Tasterich, umami, herby

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Soffritto paste

2 onions, finely chopped (amount estimated)
3 cloves garlic, minced (amount estimated)
1 green bell pepper, finely chopped (amount estimated)
1 tsp paprika (amount estimated)
4 tbsp olive oil (amount estimated)

Meat sauce

400 g ground beef (amount estimated)
1 tbsp tomato paste (added by Totsuki AI)
salt, to taste (added by Totsuki AI)
black pepper, to taste (added by Totsuki AI)

Sauce espagnole

20 g butter, for the roux (amount estimated)
20 g flour, for the roux (amount estimated)
300 ml beef stock (added by Totsuki AI)

Purée de pomme de terre

800 g potatoes (added by Totsuki AI)
60 g butter (added by Totsuki AI)
120 ml milk (added by Totsuki AI)
50 g parmesan, grated (amount estimated)

Anchoïade sauce

6 anchovies (amount estimated)
20 g basil (amount estimated)
1 tbsp white wine vinegar (amount estimated)
4 tbsp olive oil (amount estimated)

Method

+ step written by Totsuki AI.

1
Cook the soffritto ingredients very slowly for 30 minutes until jammy. Divide in half.+
2
Brown the beef, add half the soffritto and the tomato paste, season and cook for 10 minutes.+
3
Cook the butter and flour to a brown roux, stir in the other half of the soffritto, whisk in the stock and simmer for 15 minutes into a glossy espagnole.+
4
Boil and mash the potatoes with the butter, milk and parmesan.+
5
Spread the meat sauce in a dish, pipe the purée on top and bake at 200 °C for 15 minutes until golden.+
6
Blend the anchoïade ingredients. Serve each portion with espagnole and dots of green anchoïade like paint on a canvas.+

Food safety

Cook minced meat through to 71 °C / 160 °F — no pink in the centre.