A dish born in Quebec (Canada) in the 1950s, possibly in a rural area, poutine combines French fries, cheese grains and gravy sauce in one of Canada's most beloved street foods.
international
Poutine
Traditional Canadian poutine from Quebec with potatoes, cheese and gravy, step by step recipe.
- Canada
- street food
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 16 g
- Carbohydrates 58 g
- Fat 26 g
Story behind the dish
Preparation
Poutine is a Canadian preparation with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of potatoes to fry.
- Ten listo: 200 g de queso en grano (cheese curds) o mozzarella fresca.
- Have ready: 400 ml of beef broth.
- Have ready: 2 tablespoons of butter.
- Have ready: 2 tablespoons of flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the potatoes into thick sticks and fry them twice (blanch…
Cut the potatoes into thick sticks and fry them twice (blanch at 130°C, then brown at 190°C) until crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Prepare the gravy sauce by melting butter
Prepare the gravy sauce by melting butter, adding flour and cooking for 1-2 minutes (light roux). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the beef broth little by little, stirring until it thickens.
Pour in the beef broth little by little, stirring until it thickens, add Worcestershire, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the sauce over low heat for 10 minutes until it has body but…
Simmer the sauce for 10 minutes until it has body but is still fluid. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the hot chips on a plate and spread the cheese...
Place the hot chips on a plate and sprinkle the cheese crumbs on top. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the hot gravy sauce over the potatoes and cheese…
Pour the hot gravy over the potatoes and cheese just before serving, so that the cheese softens slightly without completely melting. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- The cheese should soften with the heat of the sauce but maintain some structure, not melt completely.
- Serve immediately: Poutine loses its fun (crispy potatoes) if it's left to sit.
Variations
- Poutine con carne desmenuzada (pulled pork)
- Vegetarian version with mushroom gravy
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