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Potato Snow with Emulsion of Cream and Country Butter, Finely Chopped Egg and Caviar

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Potato Snow with Emulsion of Cream and Country Butter, Finely Chopped Egg and Caviar

The perfect potato snow with emulsion of cream and country butter, finely chopped egg and caviar recipe with a picture and simple step-by-step instructions.

  • 3 piece Potatoes
  • 100 g Butter
  • 100 ml Cream
  • 1 pinch Salt
  • 1 piece Hard boiled egg
  • 50 g Caviar
  • 5 tbsp Creme fraiche Cheese
  1. Boil the potatoes with their skin on and peel them. Melt the butter, stir in the cream – keep warm. Put the potatoes on the plate through a potato press, drizzle the butter and cream emulsion over them (about one tablespoon each) and season with salt.
  2. Peel and finely chop the egg and sprinkle a little over the potato portions. Serve with caviar and salted crème fraîche.
Dinner
European
potato snow with emulsion of cream and country butter, finely chopped egg and caviar

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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