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Pommes Berny

updated

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Ingredients for 1 servings:

  • 3 m.-sized potatoes
  • 1 package almond(s), sliced
  • 2 eggs, separated
  • nutmeg
  • 1 tbsp, leveled salt
  • 1 large bottle(s) of sunflower oil
  • some spaghetti

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

A creative side dish to beef fillet

Peel the potatoes, halve them, and boil them in salted water. Press them through a potato ricer and let cool. Season with salt and a little nutmeg. Stir in 2 egg yolks and season again to taste. Roll out the potato dough and cut into approximately 5 cm pieces. Shape the pieces into pears. Lightly beat the egg whites and roll the pears in them. Then roll the potato pears all over in the almonds. Break the spaghetti into pieces and insert them into the top of the pear about 2 cm deep to form the stem. Heat the oil in a deep pot to approximately 170 °C. Deep-fry the potato pears in the hot oil for 3-4 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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