INGREDIENTS
200g agria potato, peeled
90g egg whites (approximately
3 eggs)
1 tsp caraway seeds
50g grated parmesan
500ml grapeseed oil, for frying
80g soft goat cheese
1 punnet of sweet cherry
tomatoes, sliced
40g salmon roe
Fennel pollen
METHOD
Potato and caraway tuille
1. Place the potatoes into a perforated steam container and steam at 100°C for 35 minutes.
2. Remove potatoes from Steam Oven and mash to a fine purée.
3. Mix the warm mash potato and egg whites together.
4. Pre-heat Oven on Intensive Bake at 180°C.
5. 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.
6. Sprinkle with caraway and parmesan and place into the Oven on shelf position 1.
7. Cook for 10-12 minutes, or until crisp. Remove from Oven and break into bite size pieces.
8. Heat the grapeseed oil in a saucepan until it reaches 160°C, Induction setting 6-7.
Add the tuilles, 5 to 6 at a time and fry until golden.
9. Drain and transfer onto a paper towel lined tray.
Goat cheese
1. Whisk the goat cheese lightly to soften.
To serve
1. 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.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
