23 October 2020Caviar
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