Hash browns with smoked bondelle from the lake


  • 700 g of filet of smoked from the lake (called bondelle)

Chive Sauce

  • 3 dl of dry neuchâtel white wine (chasselas)
  • 1,5 dl of white vinegar
  • 1 bay leaf
  • 1 thinly cut shallot
  • 3 to 4 grains of white pepper
  • A pinch of salt
  • 5 dl full cream 35%
  • rest of the off cuts of smoked fish
  • 1 bunch thinly sliced chive

Hash browns

  • 8 round inox circles of 5 cm of hight and 7 cm of diameter
  • 6 potatoes Agria
  • 2 white leeks
  • 1 dl de cream 35%
  • Salt and pepper


Chive sauce

  1. Simmer in a saucepan : white wine, vinegar, bay leaf, pepper, shallot et off cuts of smoked fish, reduce to ¾
  2. Add cream and reduce again from half
  3. Strain and keep it warm

Add the cut chive at the last minute

Hash browns

  1. Grease the circles
  2. Cut thinly the potatoes with a mandoline
  3. Cut thinly the leeks and boil them briefly for 30 seconds in hot salty water
  4. Reduce the cream of 3/4, add cook leek and reduce again the lot slowly without coloration (almost dry)


Dress the circles as:

  1. Julienne of raw potatoes
  2. Compote of leek
  3. Smoked bondelle
  4. Compote of leek
  5. Julienne of raw potatoes

Panfry the hash browns 10 to 15 mn each side

Take off the circles and serve with chive sauce.