INGREDIENTS
Potato and caraway tuille
200 g agria potato, peeled
90 g egg whites (approximately 3 eggs)
1 tsp caraway seeds
50 g grated parmesan
500 ml grapeseed oil, for frying
Whipped goat cheese
80 g soft goat cheese
To serve
1 punnet of sweet cherry tomatoes, sliced
40 g salmon roe
Fennel pollen
METHOD
Potato and caraway tuille
- Place the potatoes into a perforated steam container and steam at 100°C for 35 minutes.
- Remove potatoes from the steam oven and mash to a fine purée.
- Mix the warm mash potato and egg whites together.
- Preheat the oven on Intensive Bake at 180°C.
- Line a perforated baking tray with baking paper or a silpat mat. Spread the mixture thinly and evenly onto the baking paper or silpat mat to a thickness of 4mm.
- Sprinkle with caraway and parmesan and place into the oven on shelf level1.
- Cook for 10-12 minutes, or until crisp. Remove from the oven and break into bite size pieces.
- Heat the grapeseed oil in a saucepan until it reaches 160°C on induction setting 6-7. Add the tuilles, 5 to 6 at a time and fry until golden.
- Drain and transfer onto a paper towel lined tray.
Whipped goat cheese
- Whisk the goat cheese lightly to soften.
To serve
- Spread a thin layer of goat cheese on the potato tuille, add a few slices of cherry tomatoes and top with salmon roe. Sprinkle with fennel pollen and serve.
Hints and tips
- Potato and caraway tuilles can be made 1 week ahead and stored in an airtight container.