Crispy Potato Swirls with Egg Yolk & Caviar

One of the dishes served was a kind of crispy potato swirl, served with egg yolk as a sauce. You must imagine shaving off a potato with a peeler until you get a long potato ribbon. The potato is then rolled up and boiled in spicy water and then deep fried in vegetable oil until crispy. The result on the plate is as simple and delicious as it gets. The potato has absorbed the spices during cooking and gets a crispy coating after deep-frying. The individual layers here act like a kind of puff pastry. Because of its simplicity, textures and flavors, I was immediately taken with this recipe and can only recommend it to you here.

These two ingredients sound very classic and are certainly not alien to each other. Let’s think for example of a noble breakfast with a soft breakfast egg in whose runny yolk the caviar slowly dips, or a beef tartar which is served with quail fried egg and caviar. The small difference here for me is, that I have already processed fresh egg yolk to thicken sauces, but to consider liquid egg yolk as a separate sauce itself, until then, had not yet been on my screen. The top priority here is certainly the freshness and quality of the ingredients. A fresh organic egg yolk and well chilled caviar form the flavor of this simple potato recipe.