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Serves Two
NOTE: Prior to a menu prepared by Alain Ducasse, one could serve only something simple yet sublime, something requiring a minimum of preparation but made with the must exquisite ingredients. I could easily consume 200gr caviar on my own, but would happily share it with a willing partner prior to Alain’s dinner.
100 to 200 gr. Golden Oscetra or Sevruga Caviar
12 small German butterball or Yukon gold potatoes, washed
1/2 cup organic crème fraiche
One Tbs. chives, finely minced
1/2 lemon
Salt (for cooking the potatoes)
Bring salted water to cover the potatoes to a boil in a medium saucepan. Cook potatoes until tender. Drain, cut in half. Line an elegant basket or bowl lined with a linen napkin. Place cooked potatoes inside napkin to keep them warm.
Place caviar tin over crushed ice and serve with crème fraiche, lemon and chives on the side. Provide mother of pearl spoons to serve the caviar.
Allow guests to enjoy the sensual experience of assembling their own hors d’oeuvre with the potatoes, caviar and crème fraiche.
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