Potato Gaufrettes Stacked with Seafood and Black Olive Seviche

  • prep time1 min
  • total time 10 min
  • serves 12
Christine Cushing
Christine Cushing

Gorgeous potato wafers topped with scallops, shrimp and caviar.

0 Ratings
Directions for: Potato Gaufrettes Stacked with Seafood and Black Olive Seviche

Ingredients

Potato Gaufrettes Stacked with

2 bottle medium potato, peeled, and, soaked in cold water

1 lb(s) raw seafood meat, shrimp, peeled

6 medium to large clam, in shell, well cleaned

2 large shallot, finely, chopped

2 bottle cloves garlic, minced

1 small chili, finely, chopped

⅓ cup lime juice

2 fresh plum tomato, peeled, and, diced, with juice

¼ cup extra virgin olive oil

3 small good quality sardine, canned, and, packed in oil, preferably Millionaire

¼ cup Nicoise olives, pitted

1 pinch sugar

Garnish

3 green onion, finely, sliced

1 hard boiled egg, finely, chopped, optional

1 oz black caviar, preferably Sevruga

Directions

Potato Gaufrettes Stacked with

1. Slice potatoes with the waffle cutter attachment of mandolin.

2. To achieve waffle pattern, turn potato on a 45-degree angle and make first slice

3. Turn potato 90 degrees and slice again.

4. Keep rotating back and forth 90 degrees at a time.

5. Soak potato slices in cold water.

6. Fry in oil at 350 degrees F. for 2 to 3 minutes or until golden and crisp.

7. Drain on paper towels and keep at room temperature until ready to serve

Garnish

1. Preheat grill to medium high. Grill seafood as follows:

2. Shrimp for 1 to 2 minutes until just pink and not cooked through.

3. Scallops for 1 to 2 minutes until just opaque and golden.

4. Clams in shells, until clams just open, save as much clam liqueur from shell as possible.

5. Transfer seafood to a cutting board. Drain clam juice into a medium bowl.

6. Chop seafood into small dice

7. Combine with clam juice. In a separate bowl combine remaining ingredients, except garnish.

8. Pour over seafood, toss well and refrigerate at least 2 hours or as much as overnight

9. The Seviche will cure/cook the seafood.

10. Drain liquid from seafood. Assemble by stacking one potato gaufrette, a spoonful of seafood seviche then a spoonful of sour cream.

11. Repeat. Top with chopped egg and caviar.

See more: Shellfish, European, Party Favourites, Hot and Spicy, Winter, Potatoes, Fall, Dinner, New Year, Brunch, Grill, Summer, Main, Appetizer, Eggs/Dairy, Fry, French, Lunch


http://www.foodnetwork.ca/recipe/potato-gaufrettes-stacked-with-seafood-and-black-olive-seviche/85/

Comments

More Recipes You'll Love