Small bites of potatoes Princess Amandine to Saint James
A recipe imagined by Ludovic Le Torc'h (Hotel-Restaurant La Pointe Cap Coz-Fouesnant) of the Brotherhood of Toques of the potato
For 4 people
200 g of potatoes Princess Amandine®
1 tablespoon coriander
1 tablespoon lemon juice
3 tablespoons extra fruity olive oil
The day before, cook potatoes in salt water, start cold water for 20-25 min. On the day, cut them into slices.
Prepare marinade with crushed coriander, dill, lemon juice, extra olive oil, chopped shallot, salt and pepper.
Pour some of the marinade onto the potatoes. Marinate.
Scallop tartare: cut the nuts into small cubes. Add the rest of the marinade, season. Make a quenelle of tartare, using two teaspoons, and place it on a slice of potato. Decorate with herbs