Ingredients for 4 people:
500 g potatoes, mainly firm boiled
salt
1 stick of celery
100 g cherry tomatoes
juice of 1 lemon
Pepper from the mill
1 tsp medium hot mustard
4 tablespoons olive oil
50 ml vegetable stock (from the jar)
1 tablespoon each of chopped parsley, basil and tarragon
80 g black olives (pitted)
4 slices of young goat cheese à 30 g (or e.g. Picandou)
100 g crème fraîche
1 egg yolk (M)
olive oil for the ramekins
Preparation:
1. Peel potatoes, wash and cut into cubes. Boil in salted water for approx. 15-20
minutes.
2. Rinse and clean celery and cut into thin slices. Rinse tomatoes and cut in half.
3. Mix lemon juice with salt, pepper, mustard, olive oil and vegetable stock in a bowl. Drain potatoes and add to vinaigrette. Approx. 10-15 minutes let it infuse. Then mix in celery, tomatoes, herbs and olives.
4. Brush cocottes with olive oil. Pour in potato salad and cover with a slice of goat cheese. Cover with a slice of fresh goat cheese. Whisk crème fraîche with egg yolk and spread on top. Bake in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 15-20 minutes.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 429
Joule: 1797
Protein: 9,7 g
Fat: 34,6 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
