Potato biscuits with crème-fraîche and trout
easy
25 mins
25 mins
Ingredients
- 1/8 l Milk
- 1 pack of K
- 200 g Lamb's lettuce
- 1 Shallot
- 3 TABLESPOONS Champagne vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper from the
- 7-10 Tbsp Mill
- 3 TABLESPOONS Oil
- 1/2 bunch parsley, dill
- 7-10 Tbsp Chives
- 1 Egg Yolk
- 2 TABLESPOONS Flour
- 20-30 g butter or
- 7-10 Tbsp Margarine
- 4 TABLESPOONS Crème-fraîche
- 1 glass (50 g ) Trout caviar
Directions
- 1
Bring 1/8 litre of water and milk to the boil in a saucepan. Remove from the heat and stir in the puree flakes. Leave to stand for 1 minute and stir again. Let cool down a little. Clean lamb's lettuce, wash thoroughly and drain well.
- 2
Peel and finely chop the shallot. Mix vinegar, salt, pepper and shallot. Whip the oil into it. Wash and finely chop the herbs and cut the chives into fine rolls. Stir the herbs (up to 1 tablespoon) egg yolk and flour into the mashed potatoes. Heat the fat in a frying pan and add 8 small heaps of puree with 2 tablespoons. Flatten them a bit and fry them on both sides until golden brown. Arrange lamb's lettuce, vinaigrette and potato cookies on plates. Place 1 teaspoon of crème-fraîche and caviar on each of the potato cookies.
- 3
Stir the herbs (up to 1 tablespoon) egg yolk and flour into the mashed potatoes. Heat the fat in a frying pan and add 8 small heaps of puree with 2 tablespoons. Flatten them a bit and fry them on both sides until golden brown. Arrange lamb's lettuce, vinaigrette and potato cookies on plates. Place 1 teaspoon of crème-fraîche and caviar on each of the potato cookies. Serve sprinkled with remaining herbs
- 4
Preparation time 25-30 minutes
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