Green waffle fingers, cream and lumpfish eggs

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HomeOur recipesGreen waffle fingers, cream and lumpfish eggs

  • Icône représentant le temps de préparation de la recette Preparation 50 min.

Preparation

  1. Peel the potatoes and steam-cook them for 20 mins.

    Mash them using a potato ricer. Leave to one side.

    Put the egg, the flour, the spinach, the olive oil, the single cream and the baking powder into a blender. Blend to obtain a smooth texture. Pour the mixture into a mixing bowl and then add the mashed potato and the grated Gruyère. Mix gently. Season to taste.

     

    Cook the waffles for 5 to 10 mins in a well-oiled waffle iron, until they are golden brown.

     

    Cut the waffles into fingers. Fill the fingers alternately with Isigny Sainte-Mère PDO Crème Fraîche and lumpfish eggs.

Products used