Pollack Roe Creamy Potato

Name: Pollack Roe Creamy Potato
Yield: 603 g
Ingredients: black pepper 1 g; water (bottled) 100 ml; peperoncino 3 g; squeezable pollack roe 80 g; steamed potato 100 g; truffle & porcini cream pasta sauce 100 g; crispy pollack roe seaweed flakes 8 g; cheongyang chili pepper 10 g; heavy cream 200 ml; salt 1 g

1,087 kcal

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Ingredients

Main ingredients

black pepper 1 g
water (bottled) 100 ml
peperoncino 3 g
squeezable pollack roe 80 g
steamed potato 100 g
truffle & porcini cream pasta sauce 100 g
crispy pollack roe seaweed flakes 8 g
cheongyang chili pepper 10 g
heavy cream 200 ml
salt 1 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 40.13 g 15%

Protein 28.01 g 10%

Fat 88.33 g 74%

Serving size 603g

Cooking steps

1

Peel the potatoes and cut them into cubes.
2

Remove the skin from the pollack roe and prepare only the insides.
3

Melt butter in a pan and sauté the potatoes.
4

When the potatoes are half-cooked, add fresh cream and bring to a boil.
5

Once the potatoes are cooked, add the pollack roe and mix well.
6

Season with salt and pepper.
7

Garnish with parsley and plate.

Pollack Roe Creamy Potato

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