This recipe is part of the One BIG Recipe: Prime Rib Dinner
POTATO PAVE WITH TARRAGON CRÈME FRAICHE
Ingredients:
Potato Pave:
- 1 stick (4 ounces/113 g) butter, melted
- 2 pounds yellow flesh potatoes, peeled
- Salt and pepper
- Vegetable oil, for searing
Tarragon Crème Fraiche:
- 1 cup (240 ml) crème fraiche
- 1 tablespoon (15 ml) chopped fresh tarragon
- 1 lemon, juice and zest
- Pepper
- Salt
- 6 teaspoons (30 ml) salmon roe, to garnish
Method:
For the Potato Pave:
Brush a 4 x 6 x 2-inch (10x 15 x 5 cm) deep baking pan with melted butter.
Line the pan with parchment, leaving a 5-inch overhang.
Brush parchment with butter and sprinkle with salt and pepper.
Use a French mandoline to slice a potato into very thin slices.
Form an even layer of potatoes in the bottom of the pan, slightly overlapping.
Brush the layer with melted butter, season with salt.
Continue slicing, then layering potatoes and butter and seasoning until 2 inches (5 cm) deep.
Fold sides of parchment paper over potatoes.
Cover pan tightly with aluminum foil and bake, setting a timer for 90 minutes.
When ready, remove the Pave from oven, remove foil, then test readiness by inserting a sharp knife through the parchment, into the middle of the pave – it should pass through easily. If it does not, return to oven and re-set timer for 10 minutes.
When the Pave is ready, without uncovering, place a similar, slightly smaller pan over the top of and weight it with something heavy like a couple of cans of beans (or similar).
Leave to rest at room temperature with the weights for 30 minutes, until slightly cooled.
When the weighted Pave is no longer hot (warm is ok), then place it, along with the weights, into a freezer or cold refrigerator to cool completely. About 1-2 hours.
For the Tarragon Crème Fraiche:
In a bowl, combine crème fraiche with tarragon.
Add the lemon zest and juice to the bowl, stir to combine.
Crack in black pepper, season with salt.
To Serve:
Carefully invert pave onto a cutting board.
Remove the parchment and use a sharp knife to trim into 6 neat 2-inch (5 cm) cube portions.
Heat oil in a heavy cast iron skillet over medium-high heat.
Sear the Pave portions until golden brown on all sides and warmed through.
Transfer to 6 serving dishes.
Garnish each portion with 1 tablespoon (15 ml) lemon-tarragon crème fraiche and 1 teaspoon (5 ml) salmon roe.
Serve immediately.
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