Serves: 1 serving
1) For the hollandaise sauce: In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When a ribbon pattern consistency is reached, remove from heat while continuing to whisk. Whisk in melted butter slowly and season with salt and lemon juice.
2) For the crepe parmentier: In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with 1 tsp oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to 10 mins and then finish under the salamander to get an even golden colour. Serve with Hollandaise sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.