This recipe comes from Dean Fuller of Castle Ranch Steakhouse.
This is another great recipe but we are going to step it up with some real high quality caviar from Lady Elena Caviar and reduce the quantity needed from a full teaspoon to a half of teaspoon of caviar. The recipe calls for salmon roe. Salmon roe is exactly that -roe from salmon. This is not true caviar. Caviar comes only from the Sturgeon fish.
See LadyElenaCaviar.com coupon code at the bottom of the Directions.
Ingredients:
- 1 large Idaho® Russet Burbank
- 3 tablespoons soft cream cheese
- 3 half teaspoons of Casual Caviar 1 (Hackleback Sturgeon)
- 4 sprigs fresh dill
- 2 red radishes
- Olive oil as needed
Courtesy of Idaho Potato |
Directions:
- Place the potato lengthwise on a flat surface and slice at a 45 degree angle, 3 thin slices, like a potato chip.
- Immerse in boiling water or a steamer for 5 seconds to soften and make pliable, then set aside and let cool.
- Next, fold up like a taco shell, and using tongs dip in 350°F oil until crisp. Option – spray with olive oil and bake in a 325°F oven until hard and golden brown. Set aside.
- Make a V-cut in the remaining portion of the potato (see picture) to make the taco-style shell. This V cut will let the boat sit up right on the stand. Coat with olive oil and bake for 45 minutes at 400°F or fry in 350°F oil for 5 to 10 minutes until golden brown . Set aside.
- With a stick blender or hand whip, whip the cream cheese until soft. Then put in a pastry bag with a small round tip.
- Slice a red radish very thin, cut into strips and immerse in ice water.
- Take the taco shell-style potato boat in one hand, hold gently and apply the cream cheese into the bottom of the shell, 3/4 of the way up.
- Add one-third of the strips of radishes per shell.
- Add half a teaspoon or less of Casual Caviar 1 (Hackleback Sturgeon) to the center top of the shell. (there are approximately ten 1/2 teaspoons to an ounce of caviar)
- Add 3 or 4 small sprigs of fresh dill. Place in the potato bases.
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