Chef Haim Cohen Shares Recipe for Elevated Potato Latkes with Poached Egg and Hollandaise
Translated & summarized from Makor Rishon by baba
Chef Haim Cohen presented an elevated potato latke recipe featuring smoked salmon, a poached egg, and hollandaise sauce, suitable for a festive brunch. The recipe includes detailed steps for preparing each component of the dish.
The story in 5 lines · by baba
- Chef Haim Cohen created a sophisticated potato latke recipe.
- The dish includes smoked salmon, poached egg, and hollandaise.
- It is presented as a festive brunch option.
- Detailed instructions are provided for each component.
- Eliana Tidhar collaborated with Cohen on the recipe.
Chef Haim Cohen has unveiled a sophisticated recipe for potato latkes, enhanced with smoked salmon, a perfectly poached egg, and a rich hollandaise sauce. This dish, designed for a festive brunch, combines the classic comfort of potato rosti with elegant brunch elements. Cohen prepared the dish with guest Eliana Tidhar, demonstrating how to create a meal that is both familiar and celebratory.
The recipe details the preparation of the rosti itself, which involves grating raw potatoes and incorporating a cooked, mashed potato for texture, along with flour, baking powder, an egg, olive oil, salt, and pepper. The latkes are pan-fried until golden and crispy.
Accompanying the rosti are poached eggs, made by gently cooking eggs in simmering water with vinegar for about three minutes, and a classic hollandaise sauce. The hollandaise is prepared by whisking egg yolks, vinegar, and mustard over a double boiler, gradually incorporating melted butter until a thick, smooth sauce is achieved.
To assemble the dish, a crispy rosti is topped with smoked salmon, a poached egg, and a generous drizzle of hollandaise sauce, served immediately for optimal enjoyment. The article also briefly mentions other related recipes focusing on zucchini and Asian cabbage fritters.