Difficulty:[usr 3]
Preheat the oven to 180°C
Prepare the Maxim's potatoes:Clarify the butter, peel the potatoes and cut them into thin slices (with a mandolin) put them in a container, salt and pepper. sprinkle with clarified butter and mix well, arrange these buttered potatoes in a crown in 15 cm circles already placed on a silpat or baking paper, bake until the potatoes are golden. Book.
Slice the salmon into thin cutlets, cut them out using a cookie cutter the size of the Maxim’s. On a silpat or baking paper, lay out a Maxim’s apple pancake then add a slice of salmon, salt and pepper. Add a new potato pancake, then a slice of salmon, salt and pepper, finish with a pancake of Maxim's. Book.
Watercress coulis:strip the watercress, blanch it quickly, drain and blend it, pass through a strainer. Put the cream to boil, add the watercress juice, give some broth, salt and pepper. Book.
Put the patties in the oven until they are golden brown (8/10 minutes). Heat the grout.
Place 2 tablespoons of watercress coulis in the center of a hot plate, and put on top a pancake of Maxim's apples, sprinkle with diced tomato and brunoise of pink radishes. Decorate with a sprig of chervil.
A creation of chef Hubert
