This dish is perfect for brunch or weekend brunch. Basically, it is a pile of potatoes that replaces the usual brown coffee. It is important to cut the potatoes as thin as possible on the mandolin, into thin slices.
Inputs drop-
1 kg of potatoes
150 grams of boiled butter
20 g starch
200 grams of fat cream
200 g smoked salmon
100 grams of water cream
½ Lemon
olive oil
Salt pepper
Sea salt particles
Chile Flex
Cooking
Line a small rectangular loaf pan with parchment paper. Peel a squash, grate it and place in a bowl of cold water.
Line a small rectangular loaf pan with parchment paper. Peel a squash, grate it and place in a bowl of cold water.
Melt the butter in a small saucepan. Cut the potatoes into thin slices of mandarin and place in a saucepan. Melt the butter in a saucepan and pour over the potatoes, mixing well. Preheat the oven to 160 degrees.
Place a layer of potatoes in a loaf pan, sprinkle with salt, pepper, and a little cornstarch. Repeat the process with the remaining potatoes, pressing the lids tightly. Place parchment paper on potatoes. On top of it is another bakery filled with weight agents (these could be grains or grains).
Bake the potatoes in a preheated oven for about two hours. Then let it cool and send it to the refrigerator for six hours or overnight.
Remove the potatoes from the oven and cut into small pieces 2 cm wide. Heat the rest of the pan in a preheated oven, add the chopped potatoes and fry on both sides until golden brown. 3-4 minutes each. Dry the potatoes with paper towels and sprinkle with sea salt and chili powder.
In a small bowl, whisk together the sour cream, olive oil, zest and lemon juice, salt and pepper. Serve with spices, grilled salmon and whipped cream.