Difficulty: Medium
Preheat the oven to 180°C.
Prepare the Maxim’s potato apples: Clarify the butter, peel and thinly slice the potatoes (using a mandoline). Season with salt and pepper, toss with clarified butter. Arrange into 15 cm circles on a Silpat or baking paper to form a crown. Bake until golden. Set aside.
Thinly slice the salmon into cutlets and cut out circles using a cookie cutter the size of the potato apples. On a Silpat or baking paper, layer a potato apple, salmon slice (seasoned with salt and pepper), another potato apple, salmon slice, and top with a final potato apple. Set aside.
Watercress coulis: Strip the leaves, blanch briefly, drain, blend, and strain. Boil the cream, add the watercress purée, season with salt and pepper. Set aside.
Bake the stacks until golden (8-10 minutes). Reheat the coulis.
To plate: Spoon 2 tablespoons of watercress coulis in the center of a warm plate. Top with a salmon pancake stack. Garnish with diced tomato, finely diced pink radishes, and a sprig of chervil.
A creation of Chef Hubert
