Today I want to create a different second course. It’s based on one of the most loved vegetables in the world: the potato! The ingredients are few, but of good quality. Then use a good butter and fresh aromatic herbs. For a delicious extra touch I’ve added hazelnut powder. This is a particular combination, but you will see that the result will be spectacular!
Serves:4
For potatoes pave:
- 600 grams yellow potatoes
- 50 grams melted butter
- pink Himalayan salt
- 30 grams hazelnut powder
- fresh ground white pepper
- Sunflower oil
- Rosemary
- Sage
- marjoram
For the sauce:
- 20 grams Digione mustard
- 100 grams mayonnaise
- 2 teaspoons wildflower honey
For pickled shallots:
- 2 shallots
- 100 ml of apple cider vinegar
- 40 ml of water
- green peppercorns
- pink Himalayan salt
Method
Peel potatoes, rinse and cut them into thin slices (about 2-3mm thick)with a mandoline slicer. Season with butter, salt, pepper, aromatic herbs and hazelnut powder. Mix well.
Brush 4 monoportion moulds with melted butter and begin to place the potato slices by creating layers. Cover with baking paper and an aluminum sheet. Cook in an oven at 150 ° Celsius degrees for about an hour and a half. Potatoes must be cooked very well. Remove from the oven and let cool at room temperature. Put a weight above and place in the fridge for at least 12 hours. Before frying potatoes, you need to prepare pickled shallots. Then peel and rinse the shallots, slice finely and place them in a large glass jar. In a saucepan, pour vinegar, water and add the sugar. Salt. Bring to a boil. Pour the liquid into the jar, add the green pepper. Close and let macerate for 30 minutes. Drain and refrigerate until use.
Remove potatoes from the fridge, remove sheets and fry in hot sunflower oil (170 ° Celsius degrees) until golden brown. Drain on kitchen paper.
Prepare the sauce. Put all the ingredients in a bowl and mix well with a spoon. Keep in the fridge until the time of use.
Plating
Place the hot pave on a flat plate. Decorate with mustard sauce and aromatic herbs.