Caviar & Idaho® Potato Spoon
Download Hi-Res Image »
Yield: 8 Spoons
Source
Recipe courtesy of Ryan Whitman, Chef, Gracious Catering Milwaukee, WI
Share this Recipe
Ingredients
Chive Créme Fraiche
- 2⅛ cups Créme Fraiche
- 2 ounces olive oil
- 1 ounce fresh chives
- salt and pepper
Chive Oil
- 1 ounce fresh chives
- 10 ounces extra virgin olive oil
- salt and pepper
Caviar
- 1 ounce Beluga or Osetra
Spoon
- 1 or 2 Idaho ®potato (50 ct)
- French
- Beet Powder
- 2# Sliced Beets
Directions
Chive Créme Fraiche
- In blender combine all ingredients until smooth. Season with salt and pepper to taste. If your local grocer does not provide crème fraiche, you can substitute with 1 cups sour cream and ⅛ cup buttermilk.
Chive Oil
- Combine all ingredients in a bar blender. Season with salt and pepper to taste.
Caviar
- Served Chilled.
Spoon
- Make a spoon template using a plastic container lid. Slice potato very thin. Lay potato under template and cut out with a paring knife. Fry at 340 degrees until golden brown
Beet Powder
- Dry in an oven at 150 degrees for approximately 12 hours. Then grind in a coffee grinder.
Presentation Place two pedals from an edible flower on a plate. Adorn the potato spoon with chive créme fraiche and chilled caviar. Drizzle the plate with chive oil. Sprinkle with a line of beet powder. VOILA!!
