Pear and Camembert on Potato Cakes
Ingredients
- For the potato cake
- 800 grams potatoes
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp Potato starch
- 3 egg yolks
- 1 Tbsp softened butter
- 4 Tbsps Whipped cream
- clarified butter (for frying)
- For the topping
- 1 Camembert
- 2 Pear
- ground paprika
- scallions
- 200 grams Whipped cream
- 3 Tbsps lingonberry jam
Preparation steps
For the potato cakes, peel potatoes and cook in boiling, salted water for about 25 minutes and drain and let cool slightly. Press potatoes through a potato ricer into a bowl and mix in starch, egg yolks, butter, cream, nutmeg and season with salt and pepper.
On a floured surface. roll out potato dough into a cylinder and cut into slices, each about 2 cm (approximately 3/4 inches).
Heat butter in a skillet and fry on both sides over medium heat for about 3-4 minutes. Place finished potato cakes in preheated oven at 70°C (approximately 160°F) and keep warm
To serve, peel pears, halve and core and cut into thin slices. Cut camembert into thin slices. Mix cream until stiff and stir in lingonberry jam.
To serve, arrange pears and cheese on potato cakes and sprinkle with paprika and chives. Place lingonberry cream in a bowl and garnish with cranberries.
