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New Potatoes with Caviar and Créme Fraîche
Serves 8
Ingredients:
- 1 doz. scrubbed new potatoes
- to taste rock salt OR coarse sea salt
- 1 Tbsp. olive oil
- to taste sea salt
- 2 Tbsp. unsalted butter
- 3 Tbsp. créme fraîche or sour cream
- 1 oz. Beluga, Osetra, or Sevruga caviar
Instructions:
- Preheat broiler.
- Boil new potatoes in a pot of salted water until just tender, about 7 minutes.
- Drain potatoes and cool slightly.
- Place a layer of rock or sea salt in an ovenproof serving dish.
- Cut each potato in half lengthwise and scoop out flesh from potato halves, leaving ¼" thickness; reserve the flesh.
- Place potato halves cut side up in the salt-filled dish, and brush potatoes with olive oil; sprinkle with salt.
- Place dish under broiler until golden and crisp; remove from oven.
- Mash the reserved flesh with unsalted butter and créme fraîche and fill each potato half.
- Top with caviar and serve immediately.
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