For: 4 people • Preparation : 10 minutes • Cooking : 15 minutes • Difficulty : easy
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Ingredients
- Firm-fleshed potatoes: 250 g
- Butter: 50 g
- Old-fashioned fig mustard: 30 g
- Thinly sliced dried pork belly with pepper: 200 g
Recipe process
- Line the blini pans with the thin slices of pork belly (which you will have had sliced very thin by a butcher), crossing them and leaving them hanging over the edge.
- Wash the potatoes, peel them and grate them very finely with a mandolin or a grater.
- Mix with the melted butter, a little salt and the old mustard. Put this mixture in the blini pans on the pork belly slices.
- Fold the pork belly slices over the top to completely hide the grated potatoes.
- Brown gently, adding a little butter if necessary. When the apples paillasson are golden underneath, turn them over in the same pan and brown the second side gently.
- Check the cooking of the potatoes, otherwise finish cooking in the oven.
- Season at the end of cooking with salt and freshly ground pepper.
