Prepare an exceptional starter with delicious potato bites crowned with Persicus caviar and served on a creamy emulsion. For the final touch, add crushed hazelnuts, chervil, and a sprinkle of ground Fleur de Caviar® for a subtle flavor combination.
Preparation: 20 minutes • Cooking: 25 minutes
Ingredients for 4 people
- 12 firm-fleshed potatoes
- 50 cl of liquid crème fraîche
- 125 g of Persicus caviar
- A few sprigs of chervil
- 40 g hazelnuts
- Fleur de Caviar®
Instructions
- Fill a saucepan with water and bring to a boil.
- Slice the potatoes into approximately 1.5 cm thick slices. In each slice, cut pieces about 2 cm long using a cookie cutter.
- Cook the potato pieces for about 20 minutes in boiling water or steam them.
- Once cooked, drain the potatoes and set aside.
- Heat the liquid cream in a saucepan over medium heat, season with salt and pepper, and lightly emulsify using a hand blender.
- Meanwhile, toast the hazelnuts for about 5 minutes in a hot pan, then crush them.
- Wash and pick the chervil leaves.
- For plating, place a small spoonful of Persicus caviar on each potato piece and arrange them nicely on deep plates. Pour the hot cream into the bottom of each plate until halfway up the potatoes. Sprinkle with chervil, toasted hazelnuts, and a few turns of Fleur de Caviar®.
- Serve immediately!
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
