Potato pancakes with tuna and pepper foam
Instructions
00902 POTATO CREPES with tuna and PEPPER MOUSSE INGREDIENTS for 6 PEOPLE For the crepes: 1 kg potatoes, 1/2 l of milk, 3 eggs, 5 cl of cream, 150 g flour, 50 g butter, nutmeg, salt and pepper; 200 g of tuna, 2 tablespoons of lumpfish ROE.
For the foam: a red pepper, 25 cl of fresh cream to whip well.
Boil the potatoes in salted water for about 25 minutes.
When cooked, let them cool, Peel, then mash with a fork and add a little at a time the milk and butter.
Let cool.
Add the eggs, flour, cream and a pinch of nutmeg.
Add salt and pepper and stir until a smooth and homogeneous cream.
Keep aside.
Drain the tuna and mix with lumpfish ROE.
Wash the red pepper, then remove the seeds and pith.
Place it in the jug of a blender to obtain a smooth cream.
Assembled in chantilly cream, then add the pepper cream gently.
Keep in refrigerator.
In a pan greased with nonstick coating and hot, pour 2 tablespoons of cream of potato and, always with the back of the spoon, roll out the dough evenly: Cook the pancakes on both sides so that they are well browned.
Keep it up until you finish the mixture of potatoes.
Place the crepes on a serving dish, garnish with the preparation of tuna and pepper foam.
Serve.