Potatoes and cream with Persicus Caviar

Prepare an exceptional appetiser with delicious bites of potatoes topped with Persicus caviar and arranged on a creamy emulsion. As a final touch, add crushed roasted hazelnuts, chervil, and a sprinkle of ground Fleur de Caviar® for a subtle combination of flavours.

Preparation time: 20 minutes • Cooking time: 25 minutes

Ingredients for 4 people

• 12 firm-fleshed potatoes
• 50 cl of thick cream
• 125g of Persicus caviar
• A few sprigs of chervil
• 40 g of roasted hazelnuts
• Fleur de Caviar®

Method

1. Fill a saucepan with water and bring it to a boil.
2. Slice your potatoes into approximately 1.5 cm thick slices. Using a cookie cutter, cut the potato slices into about 2cm rounds.
3. Cook your potato rounds for about 20 minutes in a pot of boiling water or steam.
4. Once the potatoes are cooked, drain and set aside.
5. Heat the thick cream in a saucepan over medium heat, season with salt and pepper. Lightly emulsify with an immersion blender.
6. Meanwhile, toast your hazelnuts for about 5 minutes in a hot pan, then crush them.
7. Wash and pluck the chervil leaves.
8. For plating, place a small spoonful of Persicus caviar on each potato round and arrange in your shallow plates. Add the warm cream to the bottom of each plate, filling it halfway up the potatoes. Sprinkle with chervil, roasted hazelnuts, and a few turns of the Fleur de Caviar® mill.
9. Serve immediately!

Photographies : Aimery Chemin • Stylisme culinaire : Coralie Ferreira