Alejandro Vega’s Mimosa Rösti
Alejandro Vega’s Mimosa Rösti
Ingredients
- 2.2 lb (1 kg) russet potatoes, peeled
- 1 onion, chopped
- 2 eggs
- 3/4 cup (170 g) unsalted butter, melted, plus more for cooking
- 2 tbsp unbleached all-purpose flour
- 2 tbsp potato starch
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 6 eggs
- 1/4 cup (60 ml) mayonnaise
- Mujjol Caviar
- Thinly sliced smoked salmon, cut into small pieces
- Chervil leaves
- Tartufata (see note)
- Fresh Parmesan cheese, grated or shaved
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with a strip of parchment paper, letting hang over two sides.
- Grate the potatoes and plunge into a bowl of cold water. Drain and rinse well.
- On a clean dishtowel, place half of the grated potatoes at a time and wring well over the sink to squeeze out excess liquid.
- Dry the bowl used for the potatoes. In the bowl, combine the potatoes with the remaining ingredients. Spread the mixture out in the prepared pan. Bake for 45 minutes or until the sides begin to brown.
- Remove from the oven. Let cool. Refrigerate for 8 hours or overnight.
- Unmould the rösti. On a work surface, cut the rösti into two rectangles. Cut each rectangle into 6 sticks.
- In a large non-stick skillet over medium-high heat, brown the rösti sticks in the butter on all sides.
Alejandro Vega’s Mimosa Rösti