OVERVIEW

Preparation

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  Roast the pine nuts in a pan without fat until golden brown, remove and set aside. Wash the tomatoes, leaving them on the vine if desired, and place in a baking dish (approx. 25 x 30 cm). Mix olive oil, balsamic vinegar, salt, pepper, sweet paprika, chilli flakes and icing sugar. Pour over the tomatoes. Bake in a preheated oven (electric oven: 180 °C / fan oven: 160 °C) for approx. 25 minutes.
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  In the meantime, peel and roughly grate the potatoes. Place the potatoes in a fine sieve and squeeze out the liquid well. Season with 1 tsp salt, ½ tsp pepper and nutmeg. Add 1 packet of Exquisa fried onion, egg and flour, mix well.
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  Heat 1 tbsp. clarified butter in a large coated pan (approx. 26 cm Ø). Add 1/12 of the potato mixture to the pan and fry for approx. 5 minutes on each side until golden brown. Remove the pancakes and drain on a paper towel. Keep warm. Fry the rest of the mixture in the same way, using 1 tbsp. clarified butter each time.
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  Remove the tomatoes from the oven. Stir the Exquisa fried onion until smooth. Garnish the pancakes with a dab of Exquisa fried onion and tomatoes. Sprinkle with pine nuts, cress, fleur de sel and pepper.