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Crispy potato & caviar dish!



We’re going to make a very delicious potato & caviar dish. It’s a crispy potato rösti with a parsley sauce & oil, some sweet & sour kohlrabi and some amazing Osietra caviar.




The potato rösti


Start by peeling 3 kilograms of a waxy potato. Transfer them on a spiralizer machine and cut the potatoes in long thin strings. This machine has a couple of different thickness settings. I used the thinnest one.

If you don’t have or want a machine like this, you can also cut the potato in thin slices on a mandolin. Once that’s done keep the potato trimmings for later. I’m not using them now, but you can keep them to make a delicious potato puree. Then season the potato with some salt. Mix this very well to insure everything is covered. After place a piece of parchment paper in a container and transfer all the potato strings on top. Spread it into an even layer. Then place another piece of parchment paper on top and cook the potatoes in a steam oven at 100 degrees Celsius for 30 minutes. If you’re not able to steam, cook them at 120 degrees Celsius for 3 hours. Once cooked put another tray on top and press it well. Then put a big pot that’s filled with water on top and let it set in your fridge for a couple of hours. After, remove the parchment paper and cut it with a small round cutter. The trimmings you can just deep fry as a little snack. Keep them in your fridge for later.



The parsley oil

30 grams

parsley leaves

150 grams

neutral oil (I use sunflower oil)

First pick enough parsley leaves for 30 grams of leaves. Keep the stems for the sauce. Then transfer the leaves into a blender and also add the neutral oil. I use sunflower oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction. This is going to take a couple of minutes. Then pour it on a sieve that’s lined with a kitchen paper and let it drain for at least a couple of hours in your fridge. I always leave it for at least 12 hours because good things take time.



The parsley sauce

250 grams

shallots

4 grams

salt

100 grams

white wine

1

bay leaf

1 litre

vegetable broth

700 grams

cream

40 grams

parsley

Start by cutting the shallots in half. Then clean them and chop them. Now pour a drizzle of oil in a hot pan and glaze the shallots on a medium heat. Add the salt for seasoning and to help softening the shallots. Then deglaze the pan with the white wine and also add the bay leaf. Reduce this completely. Once that’s done add the vegetable broth and the cream. Then pick the parsley and keep the leaves in your fridge for later. The stems you can add to the sauce together with the stems from the parsley oil. Now reduce the sauce for 50%. Once it’s reduced remove the bay leaf and transfer it into a blender. Then also add the parsley leaves and blend it into a smooth sauce. The colour must best completely green, otherwise continue blending. Now pass it through a fine sieve and use a ladle to make sure you don’t waste a single drop of this delicious sauce! Then taste it for seasoning and keep it for later.



The black tuille

60 grams

egg white

40 grams

sunflower oil

10 grams

butter

40 grams

sugar

50 grams

flour

2 grams

salt

4 grams

squid ink

Transfer the egg white into a blender together with the sunflower oil, the butter, the sugar, the flour, the salt and the squid ink. Now blend this till it’s a smooth batter. Once that’s done spread it on a silicon sheet. This one is from Mold Brothers. Then bake it at 160 degrees Celsius for around 20 minutes. Now when still hot remove it from the mold and then put the tuilles in your fridge for around 6 hours. This will soften them and allow you to easily bend them without breaking them. Now place it in a small bowl and bake it for another 3 minutes at 160 degrees Celsius. You can also blend them without the fridge step, but then you need to work a lot faster, this is just a little trick for when you have some trouble with tuilles.



The kohlrabi & caviar

1

kohlrabi

20 grama

rice vinegar

20 grams

olive oil

Osietra caviar

Clean the kohlrabi and cut it in thin slices on a mandolin. They are around 1 to 2 millimetres thick. Now place them on your cutting board and cut them with a small round cutter that’s one size smaller than the one we used for the potato rösti. Season them with the rice vinegar and the olive oil. Quite simple, but very delicious. Now place a couple these rounds on a tray and take some caviar. I use Osietra. Then take a pommes Parisienne and use it to make half balls. Be careful because you don’t want to damage the beautiful caviar. Place them on the kohlrabi slices and then keep them in your fridge for later.



Final prep & how to finish the dish


As a final prep transfer some of your sauce in a saucepan and add a couple of tablespoons of the parsley oil. Gently mix this and you’ll end up with a beautiful sauce. Then we can start to finish the dish. First deep fry the potato rösties in some oil that’s 180 degrees Celsius. While that’s deep frying place the caviar on the black tuilles. Be careful so you don’t break them. Then take the rösties out of the oil and season them with salt. Now cover a plate with the parsley sauce and oil. Then place three of the crispy potato rösties on the outside of the plate and pipe some crème fraiche on top. This is just crème fraiche seasoned with some salt. Now gently place the caviar tuilles on top and the dish is ready to be served!



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