Gaufrette Potatoes Topped With Cilantro Cream Recipe - Cooking Index
Gaufrette Potatoes Topped With Cilantro Cream Recipe - Cooking Index
| 1/4 cup | 59ml | Sour cream |
| 1 tablespoon | 15ml | Chopped cilantro leaves |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Vegetable oil - for frying | ||
| 1 | Idaho potato - peeled (large) | |
| 1 | Truffle (small) |
In a small bowl combine sour cream and cilantro; season to taste with salt and pepper. Set aside.
In a deep skillet heat about 1/2-inch oil over medium heat to 360 degrees. Using a mandoline or ridged slicer on a box grater, cut potato into 1/8- to 1/4-inch thick waffled slices. Do not rinse. If moist pat off excess moisture from slices with paper towels. Fry potato slices, a few at a time, turning once or twice, until tender and golden. Remove with a slotted spoon to drain on paper towels; season with salt and pepper.
To serve, dab some sour cream mixture on a pretty plate and top with a potato slice. Build a tower, alternating potato slices and sour cream mixture, to desired height. Use a truffle slicer or other shaving device to shave truffles on top.
This recipe yields 2 to 4 servings as a first course.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-049 broadcast 04-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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