U S Potato Crown With Caviar
by Clover Ng
@ 09 Jul 2014
2.3g caviars
Sour cream, to taste
Chopped Italian flat-leaf parsley and chives, for
garnishing
Potato Mash
Rock salt (about 100g), for baking
150g U S russet potatoes, scrubbed clean
10g butter
Fine salt and freshly ground black pepper, to
taste
Potato Ring
Cooking oil, for deep-frying
10g U S russet potatoes, peeled and cut into 5-mm
slices; then cut into 10-mm diameter rings
Fine salt and freshly ground white pepper, to
taste
Crystal Potato Chip
5g U S russet potatoes, cut into 0.5-mm slices
200ml cooking oil
Fine salt, to taste
• For the potato mash: Spread the rock salt onto an aluminium foil-lined baking pan and top with the U S russet potatoes. Wrap the top of the baking pan with a sheet of aluminium foil tightly and bake in a pre-heated oven at 180°C to 200°C for about 40 minutes. Remove the baked U S russet potatoes from the oven and peel off the skins whilst it still piping hot. Mash the baked U S russet potatoes with the butter in a mixing bowl and season to taste with fine salt and freshly ground black pepper. Set aside.
• For the potato ring: Heat the cooking oil in a deep fryer to smoking point and deep-fry the U S russet potato rings until golden browned. Remove and drain well on absorbent paper towels. Sprinkle with fine salt and freshly ground white pepper, to taste.
• For the crystal potato chip: Place the sliced U S russet potatoes onto a heatproof dish and steam in a prepared steamer at 95°C for about 15 minutes. Transfer the steamed U S russet potatoes into a pre-heated oven at 80°C and bake for about an hour. Set aside. Heat the cooking oil in a deep fryer to smoking point and deep-fry the baked U S russet potatoes until golden browned. Remove and drain well on absorbent paper towels. Sprinkle with fine salt, to taste.
• Place a round mould onto a serving plate and add in the potato mash as the base. Place a layer of deep-fried potato rings on the circumference of the potato mash. Add a spoonful of sour cream in the centre of the deep-fried potato rings and top with the caviars, chopped Italian flat-leaf parsley and chives. Garnish with crystal potato chips. Serves 1
