Osetra Caviar | Potato Mouselline

 

Appetizer

 

Ingredients:

• Osetra caviar (approximately 8, 1/2 tsp. servings per ounce)

• 1 lb. fingerling potatoes

• 1 cup heavy cream

• 8 oz. butter

• 3 oz. extra virgin olive oil

• 1 oz. Micro chives

• Salt & pepper to taste

 

Preparation:

• Cook potatoes in boiling salted water. While still hot, peel potatoes and reserve.

• In a saucepan, bring heavy cream and butter to a boil.

• Purée warm potatoes, then reserve in a mixing bowl. Slowly add cream, butter, and olive oil gently folding into mixture until consistency is soft.

•  Season with salt & pepper.

 

Presentation:

• Place dollop of potato mousseline in a small cup.

• Top with a small spoonful of caviar.

• Garnish with micro chives.

 

 

Cheers!