Potato Bark, Egg Yolk & Caviar

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Potato Bark, Egg Yolk & Caviar

Caviar For The Poor

As I have been visiting Santiago de Compostela lately with all its beauty and tasty food, I brought this one dish home with me. It was so memorable because of its simplicity, its textures and its flavor (credits to Casa Marcelo). Thinking of a dish to involve a product like this fine caviar led me straight to this one. When using caviar one does not want to cover up the natural flavor rather than bringing it up and leaving enough room to evaporate its full aroma. What’s left on the plate is simply crispy and moist potato, egg yolk to combine the two and of course the protagonist. Sounds like nothing but has been the best thing to discover in quite a while for me.

Potato Bark, Egg Yolk & Caviar

For 2 Persons

4 Potatoes
3 Bay Leaves
8 pc Allspice
400 g Canola Oil

3 Eggs
Salt

40 g Caviar Shots

Cut the potatoes into rings, as wide as a peeler, and then peel the potatoes into long strips. Afterwards wind them up and pierce transversely with a roulade needle. Then cook the potatoes in salted water with bay leaves and allspice for 15 minutes at low heat. Now take it out of the water and drain on a kitchen towel. Separate the eggs and lightly whisk the egg yolk with a little salt. Now heat the canola oil in a pot (at least twice as high as with oil) and fry the potatoes for 1 min. Then remove from the oil, remove the roulade needles and halve them. Bake again in the oil until they are golden colored. Finally, drain on a kitchen towel and salt lightly. To serve, place the potatoes on a plate, pour the egg yolk over it and add the caviar on top.

potato-swirl
potatoes
caviar-stack
eggs

Kartoffel Borke, Eigelb & Kaviar

Für 2 Personen

4 Kartoffeln
3 Lorbeerblätter
8 Pimentkörner
400 g Rapsöl

3 Eier
Salz

40 g Caviar Shots

Die Kartoffeln in Ringe, so breit wie ein Schäler, schneiden und dann die Kartoffel in lange Streifen schälen. Diese dann aufwickeln und quer mit einer Rouladennadel durchstechen. Die aufgewickelten Kartoffeln nun in Salzwasser mit Lorbeer und Piment bei kleiner Hitze ca. 15 Min. garen. Nun aus dem Wasser nehmen und auf einem Küchentuch abtropfen. Die Eier trennen und das Eigelb mit etwas Salz leicht verquirlen. Nun das Rapsöl in einem Topf erhitzen (mind. doppelt so hoch wie mit Öl) und darin die Kartoffeln 1 Min. anfrittieren. Dann aus dem Öl nehmen, die Rouladennadeln entfernen und halbieren. Jetzt nochmals im Öl backen bis sie gold-gelb sind. Zum Schluss abtropfen und leicht salzen. Zum Servieren, die Kartoffeln auf einem Teller anrichten, mit dem Eigelb übergießen und den Kaviar anrichten.

potato-bark-egg-yolk-and-caviar
potato_bark_egg_yolk_and_caviar
2018-09-28T20:41:53+00:00By |Categories: dairyfree, glutenfree, nutfree, savory, sugarfree|

About the Author:

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.