Team Saiba's Hachis Parmentier

Chefs: Sōma Yukihira, Erina Nakiri, Jōichirō Yukihira
In the manga: Chapter 202
In the anime: Episode 57
Cuisine and type: French, Hachis Parmentier

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

This French dish consists of an outer layer of mashed potatoes with an inside consisting of diced entrecôte. For garnish, they use an Alsatian Potato Crepe which contains finely-grated potatoes with crepe batter. They also made a Sardine Pomme Galette that has potatoes, cheese, and semi-dried sardines. Combined with a Meat Bordelaise Sauce which is made by using pan drippings from the entrecôte and bordeaux wine, all served in a single plate.

Real-world dishes

Real facts

The Hachis Parmentier serves as an exemplary example of French comfort foods. It is typically created out of hefty portions of minced meat, mashed potatoes, cheese, along with other ingredients, then cooked in an oven.
In French, the word entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) denotes a premium cut of beef used for steaks. A traditional entrecôte comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak.
A crêpe or crepe (/kreɪp/ ( listen) or /krɛp/, French: [kʁɛp] ( listen), Quebec French: [kʁaɪ̯p] ( listen)) is a type of very thin pastry. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America.
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes,[1] or, in the case of a Breton galette (French: Galette bretonne, Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots, and sauce demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.

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

Recipe

Wiki recipe, completed by Totsuki AI

Team Saiba's Hachis Parmentier

Diced entrecôte under mashed potato, wrapped in an Alsatian potato crêpe with a sardine pomme galette, finished with bordelaise

Difficulty
Total time: 1 h 30 min
Hands-on: 1 h 30 min
Cost: ¥¥¥¥
Servings: 4

Equipment2 frying pans, skillet, saucepan, pot

Tasterich, umami, crispy

Ingredients

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

Entrecôte and mash

400 g beef tenderloin, entrecôte, diced (amount estimated)
salt, to taste (added by Totsuki AI)
black pepper, to taste (added by Totsuki AI)
600 g potatoes, mashed with butter and milk (amount estimated)

Alsatian potato crêpe

100 ml crêpe batter, flour, egg and milk (amount estimated)
1 potato, finely grated and squeezed (amount estimated)

Sardine pomme galette

2 potatoes, very thinly sliced (amount estimated)
4 semi-dried sardines (amount estimated)
40 g cheese, grated (amount estimated)
20 g butter (amount estimated)

Bordelaise

375 ml red Bordeaux wine (amount estimated)
1 shallot, minced (added by Totsuki AI)
150 ml veal stock (added by Totsuki AI)
15 g butter, cold (added by Totsuki AI)

Garnish

cheese, to taste, shaved (amount estimated)
parsley leaves, to taste (amount estimated)

Method

+ step written by Totsuki AI.

1
Make a crêpe batter with finely grated potato and cook it on a skillet until the texture is chewy.
2
Make the pomme galette by spreading thinly sliced potato, cheese and semi-dried sardines in a hot buttered pan; fry until crisp.
3
Season and sear the diced entrecôte quickly; keep the pan drippings.+
4
Deglaze the drippings with the wine and shallot, reduce by three-quarters, add the stock and reduce again; whisk in the cold butter.+
5
Use the crêpe to wrap the pomme galette and mashed potatoes around the entrecôte.
6
Serve with the bordelaise, shaved cheese and parsley.+