Potato mousseline with caviar
Ingredients (serves 4) :
800 g potatoes (Ratte or Agria type, for their melt-in-the-mouth texture)
100 ml full cream (35% fat content)
50 g semi-salted butter
50 g Prunier caviar (or more if you prefer)
100 ml whole milk
Fleur de sel and white pepper
Optional: a few drops of truffle oil for subtle flavouring.
Preparation :
Preparing the potatoes:
Peel and chop the potatoes.
Cook them in a large pan of salted water over a medium heat until tender (about 20 minutes). Check by pricking the flesh with the tip of a knife.
To prepare the mousseline :
Drain the potatoes and immediately put them through a potato masher to obtain a fine, smooth texture.
Gently heat the milk and cream in a small saucepan.
Stir the cold butter into the still-warm potatoes, then gradually add the milk-cream mixture while whisking to obtain an airy texture.
Season with a pinch of fleur de sel and a little white pepper. For a more sophisticated touch, add a few drops of truffle oil.
Presentation:
Place a generous spoonful of warm mousseline in small casseroles or ramekins.
Using a small spoon, delicately place a portion of Prunier caviar in the centre of the mousseline.
Presentation:
Serve immediately so that the contrast between the warmth of the mousseline and the freshness of the caviar is optimal.
Pair this dish with a brut champagne or dry white wine for a perfect match.
Tips :
Use non-metallic utensils (such as a mother-of-pearl spoon) to handle the caviar, to avoid altering its flavour.