To continue this new week of confinement with Week #3 basket, prepare these sautéed potatoes with cream and caviar. This simple and delicious recipe is sure to be a hit around the table.
Preparation: 10 minutes • Cooking: 25 minutes
Ingredients for 4 people
- 600 g baby potatoes
- 40 g butter
- 7 cl vegetable oil
- ½ bunch of chervil
- Salt, pepper
For the sauce
- 20 g Daurenki Royal
- 20 cl thick cream
Method
- Rub and wash the potatoes carefully, then cut them in half.
- Rinse again, drain, and dry them with a clean towel.
- Heat a sauté pan with a little vegetable oil, then fry the potatoes.
- Stir regularly and stop cooking when a knife tip goes easily through the center (about 20 min).
- Drain on absorbent paper.
- Prepare the caviar sauce by gently mixing the cream and Œil du tigre Daurenki Royal Petrossian caviar. Cover and chill until serving.
At serving time
- Fry the potatoes in a pan with the butter until golden brown.
- Season the potatoes and serve immediately with the caviar cream and a few chervil sprigs.
Extra tip
You can replace the caviar cream with Caviarcream or caviar tarama. These Petrossian preparations will deliciously accompany your baby potatoes.
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira