Sautéed Camas galette
This dish is made by placing shredded potatoes on a puffer and roasting them in fragrant butter. It's a bit of a hassle, but the trick to making a beautiful finish is to use clear butter when baking.
How to make it
1
The bamass is made from three strips. Cut the flesh into 2 equal parts and sprinkle salt on both sides.
2
Slice the potatoes thinly with a slicer, then shredded and wipe off the water. Set two puma flesh into one set, and place potatoes on the skin.
3
Put olive oil in a frying pan and heat over high heat, then grill with the potatoes from [2] on top side down. In the middle, add clear butter and cook slowly by pressing it down.
4
When the potatoes start to brown, turn them over. Sprinkle Italian parsley, salt and white pepper, add some clear butter, and bake, pour in oil and pour in the mixture.
5
Bake for about a minute, then remove from the heat and place in a bowl. Serve with chopped lemon and pour melted unsalted butter in a frying pan.
Ingredients for 2 people
-
- pumas removed
- 2
-
- salt
- A little
-
- White pepper
- A little
-
- Potatoes too
- 50g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Clear butter
- 10g
-
- Italian parsley
- A little
-
- For adding clear butter
- 10g
-
- For lemon
- 2 slices
-
- For finishing with unsalted butter
- 15g
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