Though this dish quite simple, but it has just amazing aroma. The egg sauce envelops potato segments, impacting it more delicate and mild relish. Boiled egg doesn't allow oil to roll down from potatoes, leaving all sauce on the place. Even more appetite kindles pleasant aroma of garlic and fennel.
It is required to you
- For a dish:
- - salt — 0.5 tsps;
- - potatoes — 1 kg.
- For sauce:
- - lemon juice — 2 tsps;
- - pepper;
- - salt — 0.5 tsps;
- - garlic — 1 clove;
- - a capers — 1 tsp;
- - vegetable oil — 100 g;
- - a boiled vitellus — 2 pieces.
Instruction
1. Take surely potatoes of not boiling soft grades. Clean tubers, wash out in water and cut on large washers. Thickness of everyone has to be not less than 1.5 centimeters. Wash out the cut potatoes from starch in water.
2. Shift potato pieces in a pan and fill in with water so that water hardly covered them. Fill 0.5 teaspoons of salt. Bring to the boil on big fire, and further lower fire and you cook within 15 minutes to a soft state.
3. Begin preparation of sauce while potatoes cook. Take out yolks from boiled eggs, add to them a teaspoon of salt and knead, then mix.
4. Enter vegetable oil into four receptions, after each introduction well shaking up weight. As a result the pale yellow uniform emulsion has to turn out.
5. Small cut fennel and capers, add the garlic which is pressed through through a press and implicate all this in sauce. Add pepper and lemon juice.
6. Drain water from potatoes, leave to stand without cover on the cooling-down switched-off ring within 2 minutes. Lay out potatoes on a dish and sauce. Shake a little evenly to distribute sauce on potato.