John Myers
Contents
show
Ingredients
- 600 g Floury potatoes
- Salt
- Caraway seeds
- 6 Pimientos del Piquillo
- 150 g Goat cheese roll
- Thyme
- 1 Organic cucumber about 500 g
- 200 ml Creme fraiche Cheese
- 3 Pimientos del Piquillo diced
- 1 tbsp Honey liquid
- 4 tbsp Sherry vinegar
- Vanilla salt
- Ground white pepper
- Freshly grated nutmeg
- 2 Chicken egg yolk
- 2 tbsp Panko flour
- 1 tbsp Chopped parsley
- Sifted flour for breading
- 1 Egg beaten for breading
- Panko flour for breading
- Butter
- 2 tbsp Liquid butter
- Freshly chopped tarragon
- 40 g Shallot cubes
- 1 tsp Bio lemon zest
- 1 pinch Chilli from the mill
Instructions
- Boil the potatoes in the water with caraway seeds. Drain, let steam out and peel. Press through a press Beat the butter and parsley until smooth. Season with pepper, salt and nutmeg. Divide the mixture into six equal parts.
- Pimientos del Piquillo (Spanish peppers from Navarre; you can get it in Spanish delicatessens, is always a preserve) drain and pat dry. Goat cheese (it is spicier with a mushroom cheese) cut into six pieces and sprinkle with thyme. Fill the peppers with it and coat each with potato mixture.
- Roll the potato balls first in flour, then in egg and finally in panko flour in butter or butaris until golden brown. Peel the cucumber in strips, cut in half lengthways, core and cut into 5 mm crescents.
- In the meantime, melt the honey in a pan. Stir in the vinegar and glaze the cucumber pieces in it. Mix the creme fraiche with the lemon zest, the paprika and shallot cubes. Season with vanilla salt, tarragon, chilli and pepper. Fold in the glazed cucumber and 5 min. let go.
- Arrange the warm cucumber salad in the middle of the plate and place the potato balls.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 13.7gProtein: 4.1gFat: 12.1g
