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