Potato Waffles with Elk Ham

Juicy waffles with elk ham and a salad of caramelized peaches and onions flavored with sherry 1.

Boil potatoes in salted water for 20-25 min, steam in a sieve and peel while still warm. Now press them through a press.

Separate eggs, whip egg whites with 1 pinch of salt until stiff. Mix potatoes with semolina, egg yolks, curd and flour in a food processor, season with salt, pepper and nutmeg. Stir dough only briefly so that it does not become tough. Gently fold the beaten egg whites into the batter.

Brush the hot waffle iron with a thin layer of oil. Pour in 2 tbsp. batter per waffle and bake. Repeat the process until the batter is used up. Pluck marjoram leaves to the tip, chop leaves finely, set tips aside.

For the lettuce, cut the onions in half and slice lengthwise into narrow wedges. Blanch, skin and pit the peaches. Cut peach halves into wedges. Caramelize sugar in a frying pan until light brown, add onions and peaches and sauté briefly.

Extinguish with sherry, season with salt and pepper. Saute over medium heat for 30 seconds until sugar is dissolved. Place peach mixture in a large enough bowl, season with vinegar and oil and simmer for half an hour.

4. just before serving, mix the marjoram into the lettuce. Cut the ham slices in half. Arrange the waffles on a platter, add the b

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