Potato galette with crab, chive mayonnaise and radish
A potato galette is also called "pommes Anna" — thin slices of potato fried in the pan. Together with a lovely green mayonnaise, fresh sweet crab and crunchy radishes, this is a dish that both tastes and looks impressive.
Ingredients
For the potato galette
- Small potatoes
- tsp Salt
- tbsp Butter
For the green oil (for the mayonnaise) and the mayonnaise
- g Chives (about 2 bunches)
- g Sunflower oil
- Egg yolks
- tbsp Lemon juice
- tsp Salt (we're talking a pinch here)
For the rest of the garnish
- g Picked crabmeat
- Radishes
- Shallots
- tbsp Watercress (or another flavourful cress)
- tbsp Fish roe (you can leave it out, but it tastes SO good!)
Instructions
Potato galette
Peel the potatoes and slice them on a mandolin or with a vegetable peeler.
Add the salt and toss it through well.
Put the salted potato slices in a sieve and let them "sweat" the water out for about 4-5 minutes. After a while, gently squeeze out any remaining liquid.
We do this to draw out the water and bind the starch in the potato, so you get an even, neat potato cake.
Put a pan over a medium heat and wait until it's hot. Add about 2 tbsp butter and 1 tbsp neutral oil.
Add the potato to the pan and press it down so it's compact. Fry for about five minutes before you turn it and fry for five minutes more.
To turn something in the pan: take it off the heat, lay a plate over the pan and turn the whole thing upside down. Then slide the potato cake (or whatever else you're turning) back into the pan and put the pan back on the heat.
If your potato cake is thick, finish it in the oven at about 140°C/120°C fan/gas 1. If it's thin and neat, it's cooked through and should now rest on a board for a few minutes.
Green oil
Start by putting the chives and the sunflower oil in a blender. Blitz to a purée.
Then cook the purée over a low heat for 6-8 minutes. Take the pan off the heat and leave it for 5 minutes before straining it carefully into a container of your choice. Leave it to go cold.
This is a technique that gives us a green oil that will take a certain amount of heating. It's acid-stable too. It's a simple, impressive technique — and it works with almost any herb. If we use herbs with little colour, we can adjust the colour with spinach. The oils keep for several weeks in the fridge, and frozen, for up to a year.
Green mayonnaise
Whisk together 2 egg yolks, the lemon juice and the salt.
Add the green oil you've made in a thin, steady stream, stirring constantly.
Once you've worked in about 200g of green oil you'll most likely have a good consistency, but keep going until it's how you want it, and season to taste with salt and lemon.
Remember to bring the eggs to room temperature. Cold eggs are reason number 1 that mayonnaise splits!
Putting it together
Put the potato cake on a serving platter and top it with the crab and whatever garnish you like. Spread it out over the whole potato cake and share it with a good friend or two!
Put the mayonnaise into a piping bag and dot little blobs of it around the potato cake for a professional finish.
For the potato galette
For the green oil (for the mayonnaise) and the mayonnaise
For the rest of the garnish
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