Recipe courtesy of Harvey's
Episode: Melbourne
Total:
30 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate

Ingredients

HOLLANDAISE SAUCE:
  • 2 egg yolks
  • 1 teaspoon vinegar
  • 1 cup butter, melted
  • Pinch salt
  • 1 teaspoon lemon juice
Crepe Parmentier:
  • 2 cups cooked potato puree
  • 2 1/2 tablespoons all-purpose flour
  • 2 1/2 tablespoons cream
  • 5 eggs
  • 1 teaspoon salt

Directions

In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When reached a ribbon pattern consistency while continuing to whisk, remove from the heat. Whisk in melted butter slowly and season with salt and lemon juice.;

Crepe Parmentier:

In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with a teaspoon of oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color.

Serve with Hollandaise sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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