Pommes Paillasson* Recipe
Citrus Crème Fraîche, Royal Daurenki Caviar
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Ingredients
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Potato Preparation
Citrus Crème Fraîche
Garnish
Method
Potato Preparation
- 1
Prep the Potatoes
Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
Season the Potatoes
In a large bowl, combine the grated potatoes with salt and black pepper. Mix well to ensure the seasoning is evenly distributed.
- 3
Cook the Potatoes
In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the grated potatoes in an even layer and press down gently. Cook for about 5-7 minutes until the bottom is golden brown and crispy.
- 4
Flip and Finish Cooking
Carefully flip the potato cake using a large spatula. Cook for an additional 5-7 minutes until the second side is also golden brown and crispy. Remove from the skillet and drain on paper towels.
Citrus Crème Fraîche
- 5
Prepare the Crème Fraîche
In a medium bowl, mix the crème fraîche with lemon zest, orange zest, and fresh lemon juice. Stir until all ingredients are well combined and creamy.
- 6
Chill the Crème Fraîche
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Garnish
- 7
Plate the Dish
Place the crispy potato paillasson on a serving platter. Top with a generous dollop of citrus crème fraîche.
- 8
Add Caviar and Chives
Finish by garnishing with Royal Daurenki caviar and a sprinkle of finely chopped chives for a touch of elegance.