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Potato cordon Bleu with Beetroot Salad and Horseradish Cream

5 from 6 votes
Prep Time 45 mins
Cook Time 43 mins
Total Time 1 hr 28 mins
Course Dinner
Cuisine European
Servings 5 people

Ingredients
 

Cordon Bleu:

  • 750 g Waxy potatoes, peeled
  • 1 size Onion
  • 1 Egg size L.
  • Pepper salt
  • 100 g Potato starch
  • 2 tbsp Sunflower oil
  • 150 g Cream cheese with horseradish
  • 100 g Roasted crust or boiled ham i. Discs
  • 200 g Grated Gouda
  • 3 Eggs
  • 3 tbsp Cream
  • Flour, panko flour, pepper, salt
  • Frying oil

Salad:

  • 250 g Beetroot preserve drained
  • 0,5 small Onion
  • 3 tbsp Sunflower oil
  • Salt pepper
  • 70 g Sheep milk cheese
  • 3 Stems Roughly chopped parsley

Cream:

  • 80 g Cream of horseradish
  • 80 g Sour cream
  • Salt

Instructions
 

Preparation of potatoes:

  • Preheat the oven to 200 ° O / bottom heat. Line the tray with baking foil (would be ideal) or paper. Peel the potatoes, peel the onion. Roughly grate both of them (as for a hash brown), place in a sieve lined with a cloth, allow to drain and then squeeze out well with the help of the cloth. Then mix in a bowl with the egg, starch, pepper and salt. Spread the 3 tablespoons of oil on the baking mat or paper and immediately distribute the potato mixture to the edge and smooth it out. Place the tray on the 2nd rail from the bottom in the oven for 30 minutes. When the edge has become slightly crispy all around, remove the tray and let the potato platter cool down to lukewarm.
  • While doing this, grate the gouda. Then pull the mat with the potato plate from the sheet metal onto a smooth work surface, slide a pallet under the potato plate and use it to carefully remove it from the mat, but leave it on it. Spread the cream cheese evenly, place the roast or ham on top and sprinkle everything thickly with the Gouda. Then roll up the plate with light pressure from one narrow side, press it together a little more firmly while lying on the seam and let it rest until the salad and cream are prepared.

Salad, cream and finishing the cordon bleus:

  • Lift the beetroot out of the glass (do not allow to drain), cut larger slices 1 x if necessary and place in a bowl. Peel the onion and dice it. Roughly crumble the sheep's cheese. Also put both in the bowl, mix together with oil and a little salt and season to taste. Wash the parsley, pat dry, roughly chop and fold in. For the cream, mix both ingredients and season with a little salt.
  • Set up a breading line, namely: 1 bowl with flour, 1 with the eggs whisked with the cream and 1 with the panko flour seasoned with a little pepper and salt. Then cut the potato roll into 11 approx. 2 cm thick slices and coat each of them with flour, then dip them in the egg mixture and then roll them thoroughly in the panko flour. Hold ready.

Completion:

  • Put enough deep-frying oil in a very large pan so that it covers about 5 - 6 mm of the base and heat it up strongly. Hold a wooden stick in the oil for the test. When small bubbles form on it, the oil is ready to fry and the slices can be put in. When all are placed, let it fry for about 1 minute at full heat, but then reduce the temperature 1/3. When both sides are golden brown, you can serve. This can take a total of 6-10 minutes.
  • You can prepare all components well in good time and - covered with a bit of foil - store them at room temperature until they may be prepared later. Then the completion (including heating of the oil) takes a maximum of 10 - 12 minutes.
  • If the roast / ham is left out or replaced with a desired, meat-free alternative, this dish may also be present as a vegetarian option.
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Written by John Myers

Professional Chef with 25 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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