Ingredients:
10 people
Rösti
2 large baking potatoes
Fine salt
Roe cream
100 g turbot roe
½ lemon
10 g salt
¼ onion, finely grated
½ dl neutral oil
Radish crûdité
5 radishes
Ice cubes
Water
Procedure:
Rinse the potatoes and grate them coarsely. Add salt and place the potatoes in a sieve to drain. Squeeze out the remaining liquid with your hands.
Shape the potato mixture into 10 small rösti and fry in oil in a pan until crispy and golden brown.
The roe cream is made by removing the membranes from the roe. Blend the roe well with salt, lemon juice, and onion. While continuing to blend, add the oil first in small drops and then in a thin stream until the consistency is smooth.
Peel the radishes into long, thin slices and place them in ice water to make them crisp. Dry them lightly before serving.
Arrange the rösti on plates, pipe on the roe cream, and garnish with radish crûdité.
