Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Rattes with crème fraîche and keta by Michel Roux

11 September 2006
Rattes with crème fraîche and keta by Michel Roux

INGREDIENTS

(makes 30 portions)

30 small, unblemished La Ratte potatoes
250g crème fraîche
Salt and pepper
Chopped chives
250g keta
Dill

METHOD

Boil the potatoes in salted water till tender (about 15 minutes). Drain and cool slightly. Scoop out roughly one-third of the potato. Chop it quite small. Mix it with crème fraîche, chives and seasoning. Spoon the mixture back into the potatoes. Pile a little keta on top and decorate with a sprig of dill.

Michel Roux

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