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…
Ratte potato mousseline
600g peeled Ratte potatoes
850g fresh haddock, cubed
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
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.
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.
In a small bowl, whisk cream with lemon juice and chives until combined.
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.