- 1/4 cup dry white wine
- 1 T shallots, finely chopped
- 2 cups demi-glace sauce
- 1 ¾ cups heavy cream
- 120 g Cabrales blue cheese, crumbled into small pieces
- For the potatoes:
- 2 cups Extra-virgin olive oil
- 450 g potatoes, peeled and cut into 2,5 cm cubes
- Chives, chopped, for serving
Heat the wine in a saucepan over a medium heat, add the shallots and cook until the wine is reduced by half, about 2 minutes. Increase the heat, add the demi-glace and bring to a boil. Reduce the heat to medium-low and allow the demi-glace to simmer and reduce by one third, about 5 minutes
Add ½ the crumbled Cabrales and stir until the cheese has melted. Stir in the cream and simmer until the sauce becomes thick and coats the back of a spoon, about 3 minutes.
Pour the sauce into a blender and purée. Strain the puréed sauce back into the saucepan through a fine-mesh sieve and keep warm.
To make the potatoes, pour the olive oil into a deep saucepan and heat to 130°C. Working in batches, place the potatoes in the oil and poach until soft, about 8 to 10 minutes. The potatoes won’t change colour but will soften all the way through.
Test for softness by inserting a toothpick: if it comes out easily, the potatoes are done. Remove them from the pan and drain on kitchen paper.
Increase the temperature of the olive oil to 180°C. Fry the potatoes in batches fry crisp and brown, about 6 minutes. Drain the potatoes on kitchen paper and sprinkle with salt to taste.
Place the potatoes on a serving dish and spoon over the Cabrales sauce. Garnish with chives.
Cook’s note: This is one of the most traditional Spanish tapas.