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Receta Gaufrette Potatoes With Gravlax, Sour Cream, Osetra Caviar
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Ingredientes
- 1 x baking potato, like russet - (12 ounce) peeled, and in sufficient water to cover
- 6 c. vegetable oil for frying
- 1/4 tsp salt
- 1/2 lb sliced gravlax or possibly cured salmon
- 1/4 c. lowfat sour cream
- 3 tsp osetra caviar or possibly more to taste Fresh dill for garnish
Direcciones
- To make the gaufrette potatoes, adjust the mandoline so which the ridged blade is exposed by about 1/8 of an inch. Remove the potato from the water and pat dry with a paper towel. Hold the potato at an angle of 45 degrees, and run the potato over the ridged blade of the mandoline. (The first slice won't be usable, so throw away it.) Turn the potato sideways 45 degrees in the opposite direction, this will make your first waffle-cut potato slice.
- Repeat the process, turning the potato after each pass over the blade to maintain the waffle-cut. Place the potato slices in cool water to keep them from oxidizing.
- Heat the oil to 350 degrees in a 1-gallon pot.
- Working in batches, add in the potato slices a few at a time to the warm oil. Turn occasionally to ensure even browning, and cook till golden and crispy, about 3 to 4 min. Using a slotted spoon or possibly strainer, remove the chips from the oil and place on a paper-lined plate and sprinkle with the salt.
- To assemble the dish, cut the gravlax slices into small 1- to 2-inch length pcs and arrange 1 piece of gravlax on top of each potato chip. Top each chip with a small dollop of lowfat sour cream, and place 1/4 tsp. or possibly more of caviar on top of the lowfat sour cream. Garnish with a small sprig of fresh dill, and serve.
- This recipe yields 20 to 24 chips.
- Yield: 20 to 24 chips
