Friday: Lentil revisions and potato pancakes

First a note: with last night's meal we had some of the lentils and beets leftover from Thursday as a room-temperature salad. To serve them this way I moved closer to the original recipe and made a mustard vinaigrette (grainy mustard, sour-cherry vinegar, olive oil) for the lentils. This added a nice note to the whole flavor combination.

The other component of the meal was a recipe from this month's Le Menu for Kartoffeltätschli (potato pancakes) served on a vegetable-quark sauce. 

For the sauce: cook a minced shallot in butter for a couple minutes, add leek rings and julienned carrot and cook for another few minutes. Add some spinach leaves and a bit of veggie bouillon and let simmer until the spinach is ready. Stir in rahmquark and adjust seasonings.

For the pancakes: combine 700g grated cooked potato with an egg, 50g cheese, 50g flour, salt, pepper, and nutmeg. Drop into a pan with hot clarified butter, flatten out a bit, and let cook until both sides are nicely browned.  Serve on top of the sauce, sprinkled with chives.

Along with a green salad, this was good stuff.