Rösti Potatoes Benedict

I am delighted to present to you a culinary delight that is sure to tantalize your taste buds - Swiss Rösti potatoes! Similar to hash brown potatoes, this dish is a true comfort food that will warm your soul. Made with shredded par-boiled potatoes, Swiss Rösti offers a unique twist on the classic hash brown recipe. The process of making Swiss Rösti is a labor of love, as each potato is carefully shredded and par-boiled to perfection. This method allows the potatoes to maintain their shape while cooking, resulting in a hearty and satisfying texture. The starch from the par-boiled potatoes adds a delightful creaminess to the dish, making each bite a decadent experience. When it comes to flavor, Swiss Rösti does not disappoint. The subtle sweetness of the potatoes pairs perfectly with savory seasonings, creating a harmonious balance of taste. Whether enjoyed on its own or as a side dish, Swiss Rösti is a versatile dish that can be customized to suit your preferences. So, if you're in the mood for a comforting and delicious potato dish, look no further than Swiss Rösti. Join me in the kitchen as we explore the art of making this classic Swiss delicacy. Get ready to elevate your culinary skills and impress your taste buds with the irresistible flavors of Swiss Rösti potatoes!

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A classic Swiss delicacy

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The Right Eggs For Your Need

When it comes to the quality of ingredients in cooking and baking, the choice of eggs plays a significant role. From the tender texture of a perfectly poached egg to the fluffy decadence of a classic omelet, eggs are a staple in countless recipes. In the realm of baking, the quality of the eggs used can greatly impact the final product. For delicate pastries and cakes, it is recommended to use eggs that are not at their prime. These eggs, while still perfectly safe to eat, may have a slightly looser structure which can result in a lighter, more tender crumb in baked goods. Conversely, when it comes to cooking methods such as poaching, frying, or making sauces and custards, using the best and freshest eggs available is essential. Opting for organic free-range or pasture-raised eggs not only supports ethical farming practices, but also ensures a higher quality product.

Poaching Eggs/Oeuf Mollet

Poach more eggs for backup. Bring water to a boil with salt and white vinegar. Immerse cold eggs carefully, lower the heat and cook for 6 minutes moving eggs around every so often. Transfer eggs in ice bath – After 20 min, gently crack the shell and place eggs back in the water. It’s a delicate procedure since eggs aren’t fully cooked – eggs should remain intact once peeled. Store poached eggs in cold water and fridge for up to 3 days changing water every day.

Potatoes Rosti

In large saucepan bring water to boil, add a teaspoon of salt. Par-boil potatoes for about 15 min. Transfer in cool water for 5 min or so. Cut off potato eyes and shred or cut into batonnet. Season with melted butter, oil, salt and pepper. Mold potato mixture into patties and set aside. Heat up a frying pan, drizzle some olive and sear potato patties 7 min on each side. Season with salt and pepper. Keep warm in the oven until ready to serve.

Hollandaise Sauce

Have extra simmering water in a saucepan ready. In a narrow but tall cup, put all ingredients but the water and butter. When immersion blender is in, add hot water and begin to blend on high speed; pour hot butter (not clarified) in stream. Place the bottom of the cup in hot water for 20 to 30 seconds; do not stop the mixer – the internal temp of the sauce should reach 145ºF/63ºC. The sauce must not scramble. If it does it, remove from heat immediately and mix with the immersion blender. When ready to serve, quickly rewarm and give an emulsion.

Hollandaise Sauce (Sous-Vide Method)

By using sous-vide cooking technique, you can achieve a smooth and silky hollandaise sauce that will impress even the most discerning palates. To start, gather your ingredients: egg yolks, chilled butter, cold white wine or lemon juice (no water), salt, pepper, and cayenne. Place all these ingredients in a cryovac bag, seal it, and cook sous-vide for 30 minutes at 145ºF/63ºC. This precise temperature control ensures that the eggs are safely cooked while creating a velvety texture for your sauce. Once the cooking time is up, open the bag and blend the contents at full speed. If the sauce is too thick, you can add a splash of hot water to reach your desired consistency. It's important to keep the sauce warm until serving to maintain its luscious texture. If you're making a larger quantity of hollandaise sauce ahead of time, consider using a powerful blender to achieve an even silkier texture. This extra step can elevate your sauce to restaurant-quality standards and impress your guests with its decadent smoothness.

Prosciutto Chips

Prosciutto slices sandwiched in 2 silicone mats or parchments and tray; bake for about 15 minutes at 400ºF/190ºC.

Wilted Frisée Salad

In a large sautoire or skillet, sweat shallots (no color) in olive oil. Deglaze with a few splashes of red wine vinegar; reduce by half – toss in salad quickly and serve.

Plating

Place smoked salmon pieces around the plate, top with dill, red onions and capers. Put hot Rosi potatoes in the center. Top with wilted frisée and a hot poached egg (deep in boiling water for a min prior serving). Glaze with warm hollandaise sauce and add prosciutto chips. Bon appétit!

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