Potato blinis with smoked goose breast

Name: Potato blinis with smoked goose breast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 250 g smoked goose breast; 200 g medium-sized potatoes; 75 ml Milk; 10 g Yeast; 3 Eggs (size M); 120 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 medium-sized quinces; 7-10 Tbsp Juice of 2 lemons; 60 g Sugar; 1 TABLESPOON Honey (e.g. Tasmanian honey); 200 ml White wine; 1 TABLESPOON Grenadine syrup; 25 g Ginger Tuber; 1 Vanilla pod; 1 knife tip Cinnamon powder; 7-10 Tbsp Chili from the spice mill; 1/2 Pomegranate; 2 TABLESPOONS Essig White Balsamic; 30 g clarified butter; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

250 g smoked goose breast
200 g medium-sized potatoes
75 ml Milk
10 g Yeast
3 Eggs (size M)
120 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 medium-sized quinces
7-10 Tbsp Juice of 2 lemons
60 g Sugar
1 TABLESPOON Honey (e.g. Tasmanian honey)
200 ml White wine
1 TABLESPOON Grenadine syrup
25 g Ginger Tuber
1 Vanilla pod
1 knife tip Cinnamon powder
7-10 Tbsp Chili from the spice mill
1/2 Pomegranate
2 TABLESPOONS Essig White Balsamic
30 g clarified butter
7-10 Tbsp Chervil

Directions

1
Freeze goose breast. Wash the potatoes and cook in boiling water for about 25 minutes. Drain, quench, peel and press through a potato ricer. In the meantime warm the milk lukewarm. Dissolve yeast in the milk. Separate eggs.
2
Add egg yolk, yeast milk, flour and baking powder to the mashed potatoes, season with salt, pepper and nutmeg and mix to a smooth dough. Beat the egg whites until stiff, fold in and leave the dough to rise in a warm place for about 30 minutes, covered. For the compote, peel quinces and cut them into approx. 5 mm cubes. Sprinkle the cubes with lemon juice. Caramelise sugar and honey in a pot. Deglaze with white wine and grenadine and reduce to about half. Add diced quince. Peel and grate ginger. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Add ginger, cinnamon, vanilla pulp and vanilla pod to the quinces. Season with chilli and salt, then cover and cook slowly for 20-25 minutes. Finally add vinegar and let the compote cool down.
3
Peel and grate ginger. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Add ginger, cinnamon, vanilla pulp and vanilla pod to the quinces. Season with chilli and salt, then cover and cook slowly for 20-25 minutes. Finally add vinegar and let the compote cool down. Put rings (approx. 12 cm Ø) on the plates, distribute quince-vanilla compote in them. Remove the rings again. Heat 1 tablespoon of clarified butter in a large coated pan. Place 6 tablespoons of blini dough in the pan, form into 1 blini each and fry on both sides over medium heat for 2-3 minutes until golden brown. Bake a total of 18 blinis. Cut goose breast into very thin slices with a sharp knife or a slicing machine. Cover the blinis with the smoked goose breast, arrange with quince-vanilla compote and garnish with pomegranate seeds and chervil
4
Remove the rings again. Heat 1 tablespoon of clarified butter in a large coated pan. Place 6 tablespoons of blini dough in the pan, form into 1 blini each and fry on both sides over medium heat for 2-3 minutes until golden brown. Bake a total of 18 blinis. Cut goose breast into very thin slices with a sharp knife or a slicing machine. Cover the blinis with the smoked goose breast, arrange with quince-vanilla compote and garnish with pomegranate seeds and chervil
5
1 3/4 hours waiting time