Recipe

Tsar Alexander’s Potato Purée

Caviar is the ultimate culinary symbol of luxury. It is appreciated by the finest palates. Even the smallest amount is enough to add a festive touch to any meal. Caviar is disconcerting, intense and festive and it will easily win you over. Here’s a quick recipe to fall in love with mashed potatoes: Tsar Alexander’s Potato Purée.

Serves: 4 | Preparation Time: 20 min | Cooking Time: 30 min

puree de pommes de terre caviar 15

Ingredients:

– 2 lb (900 g) yellow-fleshed potatoes, peeled

– 4 oz (110 g) salted butter

– 6 green onions

– ¼ cup (60 ml) light 15% cream

– 1.75 oz (50 g) caviar

– Salt

Preparation:

1. In a saucepan filled with boiling salted water, cook potatoes for approximately 30 minutes.

2. Meanwhile, in a skillet, melt 1 tbsp butter. Add green onions and sauté for 8 minutes over medium heat, turning them often.

3. Remove saucepan from heat. Transfer green onions onto paper towels.

4. Finely chop the equivalent of 3 cooked green onions.

5. Drain potatoes. Strain with a food-mill with a very fine mesh into a large saucepan. Add remaining butter and cream, stirring vigorously with a wooden spoon. Mix in chopped onions. Lightly season with salt.

6. Distribute purée into hot bowls. Garnish with caviar. Serve with remaining green onions.

Andrea’s Tips:

– An elegant accompaniment for fish, poultry or fowl.

– To choose a good caviar, you should know that its color may vary from deep black to a clearer greenish brown depending on the origin and age of the sturgeons. In addition, the grains of caviar should be shiny and appear fresh.

– In terms of taste, a good caviar must offer a delicate and distinctive aroma of the sea, lightly iodized and fruity, yet not too salty. Caviar is best savored between 2 and 4 ⁰C (35 to 39 ⁰F) with a pearl or wooden spoon which do not alter its taste.

– Last but not least, real caviar has a well-known and recognized traceability; it is also packed in numbered containers.

This recipe comes from « Caviar by Andrea » published in 2018 by Andrea Jourdan Éditions.

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