Dish
Pompadour potatoes Mousse and Herring by JC David
By Le Château de Montreuil
30 min
Preparation
30 min
Cooking
60 min
Total
Facile
Level
4
Servings
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!