Potato Pancakes with Sour Cream and Caviar
Peel onion and cut into fine strips. Peel and grate potatoes. Squeeze the grated potatoes well, mix with onions and egg and season with salt, nutmeg and pepper. In a wide pan heat abundant ghee and cook potato mixture in portions.
Drain briefly on paper towels, season with salt and keep warm in an oven preheated to 70-80°C (approximately 160-175°F) convection until the whole mixture is cooked. To serve, top each pancake with a spoonful of sour cream and garnish with caviar and leek green.