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Potato cream with smoked quail eggs and a cheese spring roll

This recipe is made with Tomme de Savoie.

This semi-hard, pasteurized cheese made from cow’s milk comes, as the name suggests, from Savoie, a department in the French Alps. The Tomme weighs about 1800 grams and matures for three months on wooden boards. The velvety soft mold layer on the rind is not edible. The mild flavor is reminiscent of Alpine meadows with a refined hint of hazelnut.

Ingredients

250gBonk potatoes
1Shallot
50mlNoilly Prat Dry
100mlWhite wine
Lemon juice
Pepper and salt
30gBrown sugar
300mlCream
100gSour cream
500mlpoultry stock

boiled quail eggs

1units.itemsGranny Smith
Tomme de Savoie
Black olives
1units.itemsShallot
1units.itemsbrick dough sheet
Egg white

Cress

Preparation

  1. Peel the potatoes and cut into cubes.
  2. Finely chop the shallot and sauté in the pan.
  3. Add the potato cubes and fry briefly.
  4. Add the wine, Noilly Prat, and brown sugar and bring to a boil.
  5. Lower the heat, add the stock and cream, and let it simmer gently.
  6. Puree the mixture until smooth and season with lemon juice, pepper, and salt.
  7. Mix in the sour cream.

  1. Place the cooked quail eggs in a smoker.
  2. Create smoke over high heat, turn off the heat, and leave the eggs in for about 12 minutes.

  1. Cut the Tomme de Savoie into small cubes.
  2. Peel the Granny Smith and cut to the same size as the cheese.
  3. Chop the black olives into coarse pieces.
  4. Finely chop a shallot and sauté in the pan.
  5. Add all the ingredients and briefly fry in oil.
  6. Brush a sheet of brick pastry with egg white.
  7. Spoon the filling on and roll up tightly.
  8. Fry the spring roll in a generous layer of hot oil until crispy.

  1. Serve the potato cream in a deep plate.
  2. Add the smoked quail eggs and garnish with cress.
  3. Serve the spring roll warm on the side.