Potato Pave with Mushroom

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Posted at 18:53h in Zephyr, Recipes by Concierge Davis Estates

This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2021 Davis Estates Zephyr. Order a bottle HERE to try the pairing at home!

Ingredients

1 cup heavy cream
1 cup Gruyère
1lb minced mushrooms
Coarse salt and freshly ground black pepper
3 pounds russet potatoes (three 1-pound potatoes if possible
1 tablespoons unsalted butter ; softened
4 TBS unsalted butter ; cut in cubes
Canola oil
2 fresh thyme sprigs
2 cloves garlic, skin-on, lightly crushed
Minced fresh chives

METHOD

Preheat oven to 350 degrees.

Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper.
Peel potatoes. Trim all sides of one potato to make a rectangular shape.
Set a mandolin over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into
very thin slices. Toss potato slices in cream occasionally to keep them from oxidizing.
Repeat the process with the remaining potatoes.
Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of softened butter. Line pan with

parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with

remaining softened butter and sprinkle with salt and pepper.

Trim slices to form an even layer in the bottom of the pan; repeat process to form a second

layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering

potatoes adding butter and seasoning after every two layers until pan is filled.

Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer

to oven.

Bake until potatoes are completely tender when pierced with the tip of a sharp knife,

about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Place

another loaf pan on top of the aluminum covered potatoes. Add some weights (such as a

couple of cans) Let potatoes cool to room temperature. Remove weights and tightly wrap

pan. Refrigerate potatoes at least 6 hours or up to 2 days.

To serve, run an offset spatula between the parchment paper and pan to release. Using the

parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board.

Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30

minutes.

Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot,

add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until

browned on first side. Carefully turn and brown on opposite side.

Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of

butter on each and sprinkle with chives. Serve.

WINE PAIRING SUGGESTIONS

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