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 Œil du tigre Daurenki Royal Petrossian
- 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.
This recipe is part of the "Confinement Cooking" program with Week #3 basket.
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira
