Crispy potato & caviar dish!

• Start by peeling the waxy potato. Transfer them on a spiralizer machine and cut the potatoes in long thin strings. This machine has a couple of different thickness settings. I used the thinnest one. If you don’t have or want a machine like this, you can also cut the potato in thin slices on a mandolin. Once that’s done keep the potato trimmings for later. I’m not using them now, but you can keep them to make a delicious potato puree.
• Then season the potato with some salt. Mix this very well to insure everything is covered.
• After place a piece of parchment paper in a container and transfer all the potato strings on top. Spread it into an even layer. Then place another piece of parchment paper on top and cook the potatoes in a steam oven at 100 °C for 30 minutes. If you’re not able to steam, cook them at 120 °C for 3 hours.
• Once cooked put another tray on top and press it well. Then put a big pot that’s filled with water on top and let it set in your fridge for a couple of hours.
• After, remove the parchment paper and cut it with a small round cutter. The trimmings you can just deep fry as a little snack. Keep them in your fridge for later.

The parsley oil

• First pick enough parsley leaves for 30 grams of leaves. Keep the stems for the sauce.
• Then transfer the leaves into a blender and also add the neutral oil. I use sunflower oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction. This is going to take a couple of minutes.
• Then pour it on a sieve that’s lined with a kitchen paper and let it drain for at least a couple of hours in your fridge. I always leave it for at least 12 hours because good things take time. 

The parsley sauce

• Start by cutting the shallots in half. Then clean them and chop them. Now pour a drizzle of oil in a hot pan and glaze the shallots on a medium heat. Add the salt for seasoning and to help softening the shallots.
• Then deglaze the pan with the white wine and also add the bay leaf. Reduce this completely.
• Once that’s done add the vegetable broth and the cream. Then pick the parsley and keep the leaves in your fridge for later. The stems you can add to the sauce together with the stems from the parsley oil. Now reduce the sauce for 50%.
• Once it’s reduced remove the bay leaf and transfer it into a blender. Then also add the parsley leaves and blend it into a smooth sauce. The colour must best completely green, otherwise continue blending.
• Now pass it through a fine sieve and use a ladle to make sure you don’t waste a single drop of this delicious sauce! Then taste it for seasoning.
• To finish the sauce add a couple of tablespoons of the parsley oil with the parsley sauce. Mix it gently and then it's ready to be served! 

• Mix the egg white with the oil, the butter, the sugar, the salt, the flour and the squid ink. Blend this till smooth.
• Then spread the batter on a tuille mold. The one I’m using is from Mold Brothers. Now bake it at 160 °C for 20 minutes.
• Then when still hot remove the tuille from the mold and once it has cooled down keep it dry and covered.

• Clean the kohlrabi and cut it in thin slices on a mandolin. They are around 1 to 2 millimeters thick.
• Now place them on your cutting board and cut them with a small round cutter that’s one size smaller than the one we used for the potato rösti.
• Season them with the rice vinegar and the olive oil. Quite simple, but very delicious.
• Place a couple these rounds on a tray and take some caviar. Then take a pommes Parisienne and use it to make half balls. Be careful because you don’t want to damage the beautiful caviar. Place them on the kohlrabi slices and then keep them in your fridge for later.

• As a final prep transfer some of your sauce in a saucepan and add a couple of tablespoons of the parsley oil. Gently mix this and you’ll end up with a beautiful sauce.
• Then we can start to finish the dish. First deep fry the potato rösties in some oil that’s 180 °C.
• While that’s deep frying place the caviar on the black tuilles. Be careful so you don’t break them.
• Take the rösties out of the oil and season them with salt. Now cover a plate with the parsley sauce and oil.
• Place three of the crispy potato rösties on the outside of the plate and pipe some crème fraiche on top. This is just crème fraiche seasoned with some salt. Now gently place the caviar tuilles on top and the dish is ready to be served!