Dish

Pompadour potatoes Mousse and Herring by JC David

Par Le Château de Montreuil

Pompadour potatoes Mousse and Herring by JC David
30 min
Préparation
30 min
Cuisson
60 min
Total
Facile
Niveau
4
Personnes

Ingredients

  • 4 baby carrots
  • 5 spring onions
  • 1 kg Pompadour potatoes
  • 8 fillets of mild smoked herring
  • 400 g butter
  • 25 cl of heavy cream
  • 8 sheets of gelatin
  • nutmeg
  • salt & pepper

Preparation

1
Boil 800 g of potatoes in boiling water.
2
Dice a potato into small cubes and cook it.
3
Combine the butter, cream, salt, pepper, and nutmeg. Set the mixture aside on the stove. Soak 8 sheets of gelatin; once softened, stir them into the butter-cream mixture.
4
Peel the carrots and thinly slice the onions. Blanch and rinse them separately, then pat dry with a cloth.
5
Drain the diced potatoes.
6
Make the purée, then add the cream, butter, and gelatin mixture.
7
In a serving dish, spread a thin layer of mashed potatoes on the bottom, then layer carrots, onions, and herring fillets on top… Keep chilled until ready to serve. Enjoy!