Duchess Potato Rosti full Recipe in Bio

Let’s make the most gorgeous ammuse bouch. This is my creamy Duchess potato rusty topped with a floral squid veil. The caviar is optional, but a very welcomed ingredient to top. One tip that I will share is to add ingredients whilst the potatoes are warm from ricing so that they can melt into the potatoes and then allow it to chill in the refrigerator so it’s easier to handle and shave. Using a mandolin, shave the potatoes super thin and then soaking them into water to remove excess starch. Once the potatoes are chill, roll them in egg wash and the excess potatoes and fry them super crispy. Make sure not to overcrowd the pan or else it’ll fall apart because it is super delicate. For the squid veil, because it’s so delicate, you don’t want to overpower it with other flavors because it’ll mask the beautiful texture and flavors of the squid. The key here is to blend the squid until it’s super smooth and then using a pallet knife to spread it on individual slices of parchment paper. This way you can work on the floral patterns before putting it into a steamer. These can be made beforehand. They are super delicate but worth every bit of