Recipe created by Jean-Paul HERVÉ
Chef d’Argent 1988
Restaurant LE CYGNE
Amphion-les-Bains / Haute-Savoie

Use 1 mm depth cutter

Using a strip-cutter, form Charlotte* or BF15* potatoes into long, wide bands and blanch these for 1 minute in boiling salted water.

Drain and pat dry with a cloth.

With a fluted, 8 cm diameter pastry-cutter cut 6 potato circles for each person.

Brush 3 of the circles with yolk of egg and place a slightly flattened mound of crayfish mousse stuffing at the centre of each.

Cover with the remaining circles and press the edges firmly together to seal.

Paint the surface of the raviolis with egg yolk, set them on a buttered baking-tray and bake in an oven heated to 220-240°C for 15 minutes.

Arrange them on plates, decorate with a crayfish in « swallow mode » (claws drawn back and pushed into tip of raised tail to simulate a swallow in flight), celery-leaved parsley and a rose fashioned from a tomato.

Serve a Nantua Sauce separately.

* Potato varieties used in France, all with large tubers and firm flesh.