 VELTLINSKE ZELENE 2007 WHITE | 
CZECH REPUBLIC
CARAMELISED FINES DE RATTES OF TOUQUET WITH APRICOT COMPOTE AND DAISIES
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| Method |  Preparation : 20mn
Cooking : 20mn
Wash the potatoes and cook for 15 minutes.
Place the water, sugar, honey and a knob of butter into a pan. Gently heat over medium heat while agitating the pan from time to time. As soon as the mixture becomes darker and starts to caramelise, add the potatoes and brown.
Poach the apricots in boiling water for 3 minutes.
To serve, arrange the daisies on the side each plate. Pour some caramel into the centre of the plate, top with 3 apricot halves and 4 potatoes and drizzle with the remaining caramel. |
| SOME TASTING NOTES |  Wine Service : 10 -12 °C |
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|  | |  | | PATRICIA CASTILLO |  | RESTAURANT LA PASSARELLE
MARSEILLE |
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| | | | INGREDIENTS | Serves 4
- 16 Fines de Rattes du Touquet potatoes
- 12 well ripened apricot halves
- 2T sugar
- 1T lavender honey
- 1T lemon juice
- 2 glasses water
- 1 knob butter
- 250 g daisies
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