1 lb. fingerling potatoes
1 cup heavy cream
8 oz. butter
3 oz. extra virgin olive oil
1 oz. Osetra caviar
Salt & pepper to taste
Micro chives
Preparation:
1. Cook potatoes in boiling
salted water. While still hot,
peel potatoes and reserve.
2. In a saucepan, bring
heavy cream and butter to
a boil.
3. Purée warm potatoes,
then reserve in a mixing
bowl. Slowly add cream,
butter, and olive oil gently
folding into mixture until
consistency is soft.
4. Season with salt & pepper.
Presentation:
5. Place dollop of potato
mousseline in a small cup.
Top with a small spoonful
of caviar.
6. Garnish with micro chives.
