Foto: Johannes Kittel
Clean the mushrooms and then wipe with a damp cloth (if possible, don’t wash). Preferablywith a bread-cuttingmachine, slice thinly (about 1mm) and seasonwith pepper and salt.
Peel the potatoes and slice finely – approx. 2 mm thick – and then cut them into equal strips (Julienne). Season with pepper and nutmeg. Press well and mix in the cornstarch. Shape into thin, flat cakes and place on a dish towel. Cover half of the potato cakes with mushrooms and place one cake each on top of those with mushrooms. Flatten each of them a little using a dish towel.
Heat fat in a pan and carefully brown each side. Remove, drain on kitchen paper and place on warmed plates. Salt if needed.
For the chive sauce, mix the sour cream, chopped chives, salt and pepper. For the salad, make a dressing with the pumpkin seed oil, apple vinegar and salt. Decorate the potato cakes with chive sauce and some lettuce, and serve the rest of the salad as a side dish.
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