| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1992 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
White-wine vinegar; or to taste |
| 1 |
tb |
Dijon-style mustard; or to taste |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Water |
|
|
A; (1/2-pound) russet |
|
|
; (baking) potato |
| 1 |
tb |
Unsalted butter |
| 1 |
sm |
Bunc watercress; rinsed, spun dry, |
|
|
; and coarse stems |
|
|
; discarded(about 3 |
|
|
; cups) |
| 1/2 |
|
Red onion; sliced thin, |
|
|
; separated into |
|
|
; rings, and soaked |
|
|
; in ice water |
|
|
; tocover for 30 |
|
|
; minutes |
|
|
A; (3 3/4-ounce) can |
|
|
; brisling sardines |
|
|
; packed in oil, |
|
|
; drained well |
INSTRUCTIONS
In a small bowl whisk together the vinegar, the mustard, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk in the water.
Peel the potato, grate it coarse, and squeeze it between several
thicknesses of paper towels to remove any excess moisture.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2
tablespoon of the butter over moderately high heat until the foam subsides,
add half the potato, tamping it down with a spatula, and cook the potato
cake, shaking the skillet frequently to keep the potato from sticking, for
6 minutes, or until the underside is golden and crisp. Turn the potato
cake, cook it for 6 minutes more, or until the underside is golden and
crisp, and transfer it to a plate. Make a second potato cake in the same
manner with the remaining butter and potato and transfer it to another
plate. In a bowl toss the watercress with 3 tablespoons of the dressing and
spoon the remaining dressing around the potato cakes. Arrange the onion,
drained well, the watercress, and the sardines decoratively on the potato
cakes.
Serves 2.
Gourmet April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”