John Myers
Ingredients for 4 servings:
- 300 g potatoes, mainly waxy
- 50 ml white wine
- 100 g sour cream
- 2 m.-sized eggs
- 2 egg yolks
- 1 bunch of dill
- Salt
- Cayenne pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes
with salad a fine starter or a small main course
Peel the potatoes and boil in salted water until tender. Drain and let cool slightly. Preheat the oven to 100°C (fan). Chop the dill. Beat the eggs with the egg yolks, wine, and sour cream until smooth. Press the potatoes through a potato ricer and add to the egg mixture. Add the dill, salt, and cayenne pepper and mix well. Divide the mixture between small ramekins. Place these in a deep casserole dish and pour on hot water until the ramekins are two-thirds submerged. Place the casserole dish with the flans in the oven and cook for 60 minutes at 100°C (fan). They are ready when firm in the center. Turn the flans out to serve. They taste best warm to lukewarm. Serve with salad. I serve this with a beluga lentil salad with pumpkin seed oil dressing (see my recipe in the DB).
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