Potato pancakes with goose breast
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
4
- 400 g Potatoes
- 2 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 20 g clarified butter
- 1/2 Charentais melon
- 8 Cocktail cherries
- 12 discs smoked goose breast
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp wooden sticks
Directions
- 1
Peel, wash and roughly grate the potatoes. Stir in egg yolk and season with salt, pepper and nutmeg. Heat clarified butter in a pan and fry small buffers in spoonfuls until golden brown. Remove the seeds from the melon, first cut into slices, then the flesh into pieces.
- 2
Put 1 cocktail cherry on each of 8 wooden sticks. Put 2 wooden sticks into 1 melon cap each. Arrange the melon boats, 2 buffers and 3 slices of goose breast on plates. Garnish with lemon balm and sprinkle with coarse pepper to taste
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