Potato Pancake Wedges and Lobster Recipe Video
Susan Jaslove from Miele prepares Festive Potato Pancake Wedges and Holly Curry from Miele makes Lobster with Champagne Sauce. Theyre working in the Miele showroom in Princeton New Jersey for Philadelphia Magazines Guide to Holiday Entertaining.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
Yields: 2 Giant Pancakes
8 ounces Crème Fraîche or sour cream
2 tablespoons chopped Dill, plus more sprigs for garnishing
2 teaspoons fresh Lemon Juice
Kosher salt and freshly ground Black Pepper
8 ounces thinly sliced smoked Salmon
2 pounds (about 5) medium Russet Potatoes, peeled
1 small Onion
¼ cup Unsalted Butter
¼ cup Olive Oil
2 tablespoons Capers, drained
2 Scallions, thinly sliced
Directions
In a small bowl, mix crème fraîche with dill and lemon juice. Season with salt and pepper. Roll up 3 slices of the salmon from the narrow end to make 3 decorative roses and place on a small plate. Cut the rest of the salmon into 1-inch pieces. Refrigerate crème fraîche and salmon until ready to serve.
Put the peeled potatoes in a large saucepan and cover them with water. Cover the pan and bring to a boil over moderately high heat. Uncover and boil until the potatoes are partially cooked, about 10 minutes. Drain the potatoes and rinse with cold water until cool enough to handle. Coarsely shred the potatoes and onion on a box grater. Transfer the potato mixture to a large bowl and toss with 1-teaspoon salt and ½ teaspoon black pepper.
Preheat the oven on Convection Bake to 200 degrees F. In a large non-stick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil and spread half of the shredded potatoes evenly in the skillet, patting them down firmly with a spatula. Cook the potato pancake over moderately high heat until deep golden brown on the bottom, about 10 minutes.
Hold a cookie sheet or a large platter directly over the skillet and, using potholders, invert the potato pancake onto it. Melt another tablespoon of butter in 1 tablespoon of the olive oil in the skillet. Slide the pancake back into it, uncooked side down, and cook until the bottom is nicely browned, about 10 minutes more. Slide the potato pancake onto a wire cooling rack set over a baking sheet and keep warm in the preheated oven while cooking the second pancake. Make the second pancake in the same way, using the rest of the butter and oil and shredded potatoes.
Transfer both cooked potato pancakes to a large cutting board and cut each into 12 wedges. Arrange all 24 wedges on a serving platter, overlapping to make 1 large circle. Place the 3 salmon roses in the center of the pancakes and garnish with dill sprigs. Drizzle dilled crème fraîche around the roses and scatter salmon pieces, scallions, and capers decoratively on top of the crème fraîche. Serve with additional dilled crème fraîche and salmon on the side, if desired.
For more information please visit: chefskitchen for more videos like this. We have more recipes and videos there.
Put the peeled potatoes in a large saucepan and cover them with water. Cover the pan and bring to a boil over moderately high heat. Uncover and boil until the potatoes are partially cooked, about 10 minutes. Drain the potatoes and rinse with cold water until cool enough to handle. Coarsely shred the potatoes and onion on a box grater. Transfer the potato mixture to a large bowl and toss with 1-teaspoon salt and ½ teaspoon black pepper.
Preheat the oven on Convection Bake to 200 degrees F. In a large non-stick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil and spread half of the shredded potatoes evenly in the skillet, patting them down firmly with a spatula. Cook the potato pancake over moderately high heat until deep golden brown on the bottom, about 10 minutes.
Hold a cookie sheet or a large platter directly over the skillet and, using potholders, invert the potato pancake onto it. Melt another tablespoon of butter in 1 tablespoon of the olive oil in the skillet. Slide the pancake back into it, uncooked side down, and cook until the bottom is nicely browned, about 10 minutes more. Slide the potato pancake onto a wire cooling rack set over a baking sheet and keep warm in the preheated oven while cooking the second pancake. Make the second pancake in the same way, using the rest of the butter and oil and shredded potatoes.
Transfer both cooked potato pancakes to a large cutting board and cut each into 12 wedges. Arrange all 24 wedges on a serving platter, overlapping to make 1 large circle. Place the 3 salmon roses in the center of the pancakes and garnish with dill sprigs. Drizzle dilled crème fraîche around the roses and scatter salmon pieces, scallions, and capers decoratively on top of the crème fraîche. Serve with additional dilled crème fraîche and salmon on the side, if desired.
For more information please visit: chefskitchen for more videos like this. We have more recipes and videos there.
