ROSTI POTATOES WITH STERLING CAVIAR
As prepared by Executive Chef Ken Frank, Chef/Owner of La Toque Restaurant in Napa Califonria.
"I'm very spoiled, I only use the best, and this Caviar is world class".
Serves 4
- ¼cup crème fraîche (see below)
- juice of ¼ fresh lemon
- 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper
- 2 medium russet potatoes
- ½ cup peanut oil
- 4 ounces Sterling caviar (or more or less to taste or to fit your budget)
| 1 |
Mix together the crème fraîche, lemon juice and chives or pepper in a small bowl.
Let rest for 1-2 hours at room temperature to allow crème fraîche to thicken.
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| 2 |
Scrub the potatoes – they needn't be peeled – and grate them on the coarsest side of your cheese grater.
Form the shredded potatoes into 4 patties – loosely, don't press them – about ½ inch thick, the size of a homemade hamburger.
Prepare right away, as shredded potatoes will blacken.
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| 3 |
Heat 1/8-inch peanut oil in a sauté pan over moderate heat so that a test shred of potato sizzles.
Using a spatula, carefully place the 4 patties in the hot oil and fry them – never using more than a moderate flame – until they are golden brown on both sides.
It should take 2 to 2½ minutes per side. Remove the patties and blot any excess oil on a paper towel.
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| 4 |
Top each potato patty with the crème fraîche, top with caviar and serve immediately. |
Making Crème Fraîche
Stir together 1 part fresh buttermilk and 4 parts heavy cream.
Let it sit and cure for 8 hours at room temperature, then refrigerate overnight to allow it to thicken.
The crème fraîche will keep for 10 days to 2 weeks in the refrigerator.
Substitutions:
If you haven't time to make crème fraîche, use Devon cream or sour cream.
Recipe courtesy of Sterling white sturgeon caviar
COLD-SMOKED FISH ON ENDIVE AND APPLE SALAD WITH STERLING WHITE STURGEON CAVIAR
As prepared by Craig Von Foerster, Sierra Mar Restaurant, Big Sur, California
12 ounces unflavored, soft goat cheese
4 ounces Oregon Hazelnuts, toasted, peeled and coarsely chopped
2 Washington State Gala, Fuji or Braeburn apples, cored
2 teaspoons canola or vegetable oil
2 teaspoons sugar
2 endive, leaves cut lengthwise into thin strips
Apple Vinaigrette (recipe follows)
12 slices (about 10 oz.) cold-smoked fish (such as sturgeon or salmon)
1-1/2 ounces Sterling® White Sturgeon Caviar
1. Form goat cheese into 6 round patties. Coat on all sides with chopped hazelnuts. Refrigerate until serving.
2. Cut 1 of the apples into 6 slices. Lightly brush with oil and sprinkle with sugar. Grill or sauté apples in nonstick skillet until golden on one side, about 2 minutes. Turn, cook on second side until crisp-tender, about 2 minutes.
3. Cut remaining apple into thin strips. Toss with the endive and 3/4 cup of the vinaigrette.
4. For each serving, place 1 cup apple and endive mixture on salad plate. Arrange 1 apple slice, 1 goat cheese patty and 2 slices smoked fish on endive mixture. Sprinkle with about 1 teaspoon caviar. Drizzle some of the vinaigrette around the edge of the plate.
5. If desired, garnish plate with additional toasted hazelnuts, apple slices and whole endive leaves.
Six servings
APPLE VINAIGRETTE
2 cups apple juice
1/4 cup apple cider vinegar
1 shallot, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup canola oil
2 tablespoons hazelnut or pumpkin seed oil
In a saucepan, cook apple juice until reduced to 1/2 cup (about 20 minutes). While syrup is warm, stir in vinegar, shallots, salt and pepper. Gradually whisk in oils. Taste and adjust seasonings.
Makes 1 cup
CAVIAR WITH TRADITIONAL ACCOMPANIMENTS & BLINIS
2 eggs
2 tablespoons of finely chopped parsley
1 large red onion, very finely chopped
4 – 5 teaspoons STERLING CAVIAR per person
2/3 cup sour cream
1 lemon, quartered (optional)
First make your blinis, following the recipe of your choice. These may be made in advance and kept covered in the refrigerator or frozen until about 1 hour before using. Heat just before serving. Put the eggs in a saucepan of cold, salted water. Bring to a boil, reduce the heat and simmer for 10 minutes, then drain, cool under cold running water and drain again. Set aside.
Shell the eggs and carefully remove the yolks. Chop the whites and yolks finely, keeping them separate. Arrange the hard-cooked egg whites, yolks, parsley and onion around the rim of four individual plates, leaving the center free for the caviar, which should be added just before serving. The sour cream may be put on the plate or passed around in a bowl. If you must, add a lemon wedge to each portion. Pass around the warm blinis, allowing several per person, depending on the size.
BLINIS
Nice and easy for busy working people; you do not need a blini pan to make these big thick blinis.
1 ¾ cups all-purpose flour, sifted
¼ teaspoon salt
3 eggs
1 ¾ cups 2% milk
¼ cup / ½ stick butter
STERLING CAVIAR to serve
Prepare the batter. Combine the flour, salt, eggs and milk in a blender or food processor. Process for 1-2 minutes until smooth. Alternatively, combine the dry ingredients in a large bowl, make a well in the center and add the beaten eggs and milk to the well. Gradually incorporate the flour, stirring until smooth. Whichever method you choose, strain the batter into a pitcher and let stand for 30 minutes.
Melt the butter in a small saucepan, and pour a little into a large nonstick skillet. Pour enough of the batter into the pan to make four blinis (small pancakes), each about ¼ inch thick. Allow them to cook for about 10 minutes on each side over a moderate heat. When the blinis are cooked, transfer them to a wire rack, piling them loosely on top of each other to keep them moist. Keep them ewarm in a low oven while making four more blinis, remembering to add a little more melted butter to the pan when necessary. Serve the blinis warm, with STERLING CAVIAR.
Makes 8
Recipe from: CAVIAR - A True Delicacy
Book By: Susie Boeckmann & Natalie Rebeiz-Nielsen
A great book with lots of color pictures of great caviar serving ideas.
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