Recipes
Goat's cheese, tomato, salmon roe, caraway
45 minutes
Preparation time
50 minutes
Cooking time
10 servings
Serves
Ingredients
Potato and caraway tuille
200 g agria potato, peeled
90 g egg whites (approximately 3 eggs)
1 tsp caraway seeds
50 g grated parmesan
500 ml grapeseed oil, for frying
Whipped goat’s cheese
80 g soft goat’s cheese
To serve
1 punnet of sweet cherry tomatoes, sliced
40 g salmon roe
Fennel pollen
Miele accessories
Method
Potato and caraway tuille
- Place the potatoes into a perforated steam container and steam at 100°C for 35 minutes.
- Remove potatoes from the steam oven and mash to a fine purée.
- Mix the warm mash potato and egg whites together.
- Preheat the oven on Intensive Bake at 180°C.
- Line a perforated baking tray with baking paper or a silpat mat. Spread the mixture thinly and evenly onto the baking paper or silpat mat to a thickness of 4mm.
- Sprinkle with caraway and parmesan and place into the oven on shelf level1.
- Cook for 10-12 minutes, or until crisp. Remove from the oven and break into bite size pieces.
- Heat the grapeseed oil in a saucepan until it reaches 160°C on induction setting 6-7. Add the tuilles, 5 to 6 at a time and fry until golden.
- Drain and transfer onto a paper towel lined tray.
Whipped goat’s cheese
- Whisk the goat’s cheese lightly to soften.
To serve
- Spread a thin layer of goat’s cheese on the potato tuille, add a few slices of cherry tomatoes and top with salmon roe. Sprinkle with fennel pollen and serve.
Hints and tips
- Potato and caraway tuilles can be made 1 week ahead and stored in an airtight container.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.