Potato pancakes with tuna and pepper foam

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.