Sologne Caviar with Ratte Potato Mousseline

This beautiful and savoury dish is a starter course on the Chef Eric Frechon’s menu at Le Bristol’s Epicure. Balancing the salty pop of best-in-class caviar from Sologne, France with the smooth and creamy Ratte potato mousseline, this starter is one your dinner guests will never forget.

Here’s how it’s made…

Ingredients

Ratte potato mousseline

600g peeled Ratte potatoes
850g fresh haddock, cubed
300g butter

Sour cream

100g single cream
Small bunch chives, finely chopped
Juice of 1 lemon

Buckwheat ‘tuile’ biscuit

200g softened butter
200g buckwheat flour
200g egg whites
50g plain flour

 

Method

Mousseline

Bring a large pot of water to a boil and drop in the Ratte potatoes and haddock. Once cooked, strain potatoes and haddock, reserving the cooking water. Place cooking water back into pot and reduce over medium heat by 2/3. In a large bowl, blend potatoes, haddock and single cream with a hand blender, adding cooking juices as you go until a smooth and silky consistency is reached.

Biscuit

In a mixing bowl, combine ingredients to form a dough. Roll out onto a floured service to 5mm thickness and transfer onto a baking sheet. Bake at 130˚C for 3 minutes. Remove and wrap dough around metal straws, leaving one end exposed, to create a tube biscuit. Remove straws when cool.

Sour cream

In a small bowl, whisk cream with lemon juice and chives until combined.

Plating

In empty caviar containers, place 80g of potato mousseline and top with 30g caviar. Finish with a dollop of sour cream and a biscuit to serve.

 

Bon appétit!

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