Amuse-bouche

Art Culinaire, Fall, 2003

WALTUCK david

Potato Rolls with Chive Creme Fraiche

(Makes 8)

ingredients

For the potato filling:
2 tablespoons duck fat
1 small Spanish onion, peeled and chopped
2 Idaho potatoes, peeled, quartered, and boiled
Salt and pepper to taste

For the chive creme fraiche:
1/4 bunch chives
1 tablespoon water
1/2 cup creme fraiche
Salt and white pepper to taste

For the rolls:
2 sheets feuille de brik *
Egg wash as needed

* Available through Paris Gourmet at (800) PASTRY-1.

directions

For potato filling: Place a small saute pan over medium heat and add the duck fat. Add the onion and saute until translucent. Pass the potatoes through a food mill into a mixing howl. Add the onions and fat to the potatoes. Season with salt and pepper and set aside to cool.

For the chive creme fraiche: In a blender, combine the chives and water and puree until smooth. Transfer to a bowl and mix in the creme fraiche. Season with salt and pepper and set aside.

For the rolls: Preheat the deep fryer to 375 degrees. Cut each feuille de brik into quarters to make eight pieces. Place a spoonful of potato filling closest to the uncut end of each piece. Brush the feuille de brik with egg wash; roll into cylinders and fold the edges to enclose the potato filling. Deep-fry the rolls until golden brown.

To serve: Place the potato rolls on a plate with the chive creme fraiche on the side.

Sauvignon Blanc

Thabani

South Africa 2002

WALTUCK david