Potato pancakes with pike caviar, potato pie and green sauce
4 servings
15 minutes
Recipe by Igor Mardasov, chef of the Harvey & Monica restaurant. Potatoes in two forms at once - in the form of pancakes and thin crispy straws. Pancakes are prepared without flour, and due to the different caliber of grated potatoes, they look interesting and do not fall apart in the pan. As for the potato pie, we have an Asian variety of potato chips that can enliven the landscape of steaks and salads, and also be a decoration for stewed dishes.
1
Prepare green sauce. Blanch parsley, dill, and cilantro in salted boiling water, then transfer to ice water. Squeeze out excess water, place in a blender bowl, add 50 grams of sunflower oil and 100 ml of cold water. Blend until smooth, add thickener - xanthan gum. Mix thoroughly.
- Parsley: 50 g
- Coriander: 50 g
- Dill: 50 g
- Sunflower oil: 150 ml
- Xanthan gum: 2 g
- Salt: to taste
2
Prepare draniki. Grate 150 g of potatoes — half on a coarse grater and half on a fine one. Squeeze out excess moisture, add 1 egg, flour, minced garlic, salt, and pepper. Mix thoroughly, form two draniki and fry them in sunflower oil on both sides until golden brown for 5 minutes.
- Potato: 400 g
- Chicken egg: 3 pieces
- Wheat flour: 80 g
- Garlic: 1 clove
- Salt: to taste
- Sunflower oil: 150 ml
3
Prepare potato fries. Cut the remaining potatoes into very thin strips (or grate for Korean carrots), rinse in water, dry with a towel, and fry in hot oil for literally 1 minute until golden and crispy. Then carefully transfer to paper towels with a slotted spoon to remove excess fat.
- Potato: 400 g
- Sunflower oil: 150 ml
4
Prepare poached egg.
- Chicken egg: 3 pieces
5
Place the draniki on a plate, top with a poached egg, drizzle with green sauce (20 g), and sprinkle with potato straws. Next to it, place a quenelle of sour cream and top it with caviar.
- Sour cream: 80 g
- Pike caviar: 20 g
- Sunflower oil: 150 ml
- Potato: 400 g