BRUNCH SEAFOOD POTATO CAKE
Straw Potato Cake With Crab, Lobster, Smoked Salmon, Caviar & Goat Cheese Fondant
Yield: Serves 4
• 2 Idaho Potatoes (julienne)
• 6 oz Jumbo lump crabmeat
• 3 oz Scottish smoked salmon - thinly sliced
• 1 oz Osctra caviar
• 1 lb Maine lobster
• 4oz Cream cheese
• 4 oz Goat cheese
• 5 oz Butter
• 1/2 cup Chives, chopped
• 1 Tomato -peeled, seeded and finely diced
• 1/4 cup Parsley oil (optional)
• 1 Egg, chopped
• 1 tsp Capers, chopped
• 2 Tbsp Red onion, finely diced
• 2 Tbsp Extra virgin olive oil
1. For the Lobster: Place the 1 pound lobster in boiling water for 5-6 minutes. Immediately plunge the lobster in ice water to stop its cooking- Remove the lobster meat from the claw & the tail. Reserve.
2. For the Goat Cheese Fondant: In a mixer, cram the cream cheese until soft. Add the goat cheese & mix until smooth. Season with salt & pepper.
3. For the Potato Cake: Julienne the potatoes, finely on a mandoline, or grate on a box grater. Squeeze out the water from the julienne potatoes. On a 3" diameter plate place a little of the julienne potatoes to cover the bottom of the plate. Sprinkle 1 1/2 oz of jumbo lump crabmeat over the julienne potatoes. Lightly cover the julienne potato & jumbo lump crabmeat with more potato. Season with salt & pepper.
Repeat this process 3 more times.
In a medium skillet, place 2 Tbsp. Canola oil & 1 Tbsp Unsalted butter. When the oil & butter mixture begins to froth slide in one of the potato/crabmeat cakes. When lightly brown on one side turn the potato cake over. Brown on both sides- Remove from the pan and keep warm. Repeat process until all the cakes are cooked.
3. To assemble: Roughly chop the lobster meat. Toss with olive oil, diced tomato & 1/2 of the chopped chives. Season with salt & pepper. Place one potato/crabmeat cake on each of the four plates. Place a dollop of the lobster salad in the middle of each potato cake. Randomly place, equally, the smoked salmon on the crabmeat/potato cake. With 2 small spoons form the cream cheese/goat cheese mixture into quenelles. Place at 12 o'clock, 4 o'clock & 8 o'clock on the plate. Sprinkle with chive & serve immediately.
Chef Chris Ward, The Bedford Village Inn, Bedford, NH
Idaho Potato Commission: www.idahopotato.com