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Pomme Rösti & Hollandaise | Naūke Hospitality

Back in my junior sous chef days in a buzzing Dubai kitchen, French techniques were more intimidating than the head chef’s side-eye. It was during one brunch service prep when I attempted pomme rösti with hollandaise — the dish that would teach me more about temperature, timing, and patience than any culinary textbook ever could.

The rösti burned the first time. The hollandaise? Broken. Twice.
But the third time, I nailed it.

Fast forward to today at Naūke Hospitality, where we honour technique while keeping things fun. So let me take you through the dish that’s crisp, creamy, rich and humble all at once — Pomme Rösti with Hollandaise Sauce.

🥔 What is Pomme Rösti?

Originally a Swiss peasant breakfast, rösti is basically a grated potato cake fried in butter. The French embraced it and gave it finesse — golden brown, crisp on the outside, buttery and fluffy inside.

Pair that with a silky hollandaise (one of the five French mother sauces), and you're in buttery brunch heaven.

🧄 Ingredients:

For the Pomme Rösti:

• 2 large starchy potatoes (Russet or Yukon Gold)

• 1 tbsp melted butter

• Salt & pepper to taste

• Optional: garlic powder, thyme, or a little grated onion

• Clarified butter or ghee for frying

For the Hollandaise Sauce:

• 3 egg yolks

• 100g melted clarified butter (not too hot)

• 1 tbsp lemon juice

• Salt to taste

• A pinch of cayenne or white pepper

🔪 Step-by-Step: French Technique Meets Fun

🥔 The Rösti (Golden Crunch Goals)

1. Grate the potatoes and squeeze out the moisture using a cloth or towel.

2. Toss the grated potato with salt, pepper, and a little melted butter.

3. Heat clarified butter in a pan.

4. Add a portion of the potato, pressing it into a flat disc.

5. Cook on medium-low heat for 5–7 minutes per side, until golden and crispy.

6. Keep warm in the oven while you hollandaise.

Chef Tip: Don’t rush. Rösti needs a medium heat and some trust.

🍋 The Hollandaise (Sauce with Swagger)

1. Whisk yolks with lemon juice in a metal bowl over a pot of simmering water (bain-marie style).

2. Slowly drizzle in clarified butter while whisking vigorously.

3. When thick and glossy, season with salt and a pinch of cayenne.

Chef Note: The emulsification moment is magic — and terrifying. Don't overheat or stop whisking!

💡 Kitchen Fun Facts:

• Hollandaise is the only mother sauce that must be made fresh to order — no shortcuts.

• Rösti was once served as the main breakfast for farmers in Bern.

• The bain-marie technique dates back to Marie the Jewess, an ancient alchemist.
  
  

💬 Chef’s Takeaway

The pomme rösti taught me patience. The hollandaise taught me precision.

As a young chef in Dubai, this dish was my trial-by-fire. Now, it’s a crowd-pleaser I teach with pride through Naūke Hospitality’s culinary training modules. Sometimes, it’s not just about mastering a dish — it’s about how the dish shapes the chef.

So try it. Whisk that hollandaise. Crisp that rösti. Trust yourself — and your heat control.

📸 Coming Soon:

We’ll be sharing a reel of this dish cooked live by me on @nauke.blr — stay tuned and tag us when you try it!

📍 Learn with Naūke

Looking to train your team in classic techniques or elevate your kitchen systems? We offer end-to-end restaurant development, team training, and culinary consultation — from Darshinis to fine dine.

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