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Caviar & IdahoŽ Potato Spoon
Recipe courtesy of Ryan Whitman, Chef, Gracious Catering Milwaukee, WI
Yield: 8 Spoons
Ingredients
Chive Créme Fraiche - 2 1/8 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
Spoon
- 1 or 2 Idaho ®potato (50 ct)
- French
Beet Powder
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 1/8 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!!
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