Mythical Potato-caviar Astara !

If there is a mythical recipe of the house Astara, it is the Potato-caviar ! Melting and creamy, the marriage of potato and caviar is ideal to appreciate this exceptional product...in a comforting way!

Recipe for Potato Caviar Astara

For 1 potato
Preparation : 15mn
Cooking time: 1h
Rest: none

Ingredients:

• 1 large potato (about 700g)
• 5g of liquid cream with 35% fat content
• 25g soft butter
• 40g of Isigny PDO cream
• 10g or more of Baeri caviar Astara
• 1 pinch of fine salt
• Mesclun

Preparation :

• Wash and brush the potato. Wrap the potato tightly with cling film.
• Cook in simmering water for 1 hour until the potato is tender. Let cool in the refrigerator and remove the cling film.
• Cut off the potato cap with a paring knife.
• Dig it out with a tablespoon, leaving a 1 cm border.
• Keep the pulp to be crushed in a saucepan with the single cream, sweet butter and salt. Bring to a boil while stirring.
• Brown the potato shell in the oven.
• Add the hot mashed potato to the shell.
• Arrange the potato on the plate with mesclun. Gently place your Astara caviar on one side and make an Isigny cream quenelle on the other side.

Anne-Emmanuelle Thion