Ingredients
- 3 medium-sized potatoes
- 1 egg yolk
- 10 g butter
- 1 small onion
- A few sprigs of chives
- Salt and pepper
- 40 g ROVA caviar
- 4 tsp double cream
- Salt and pepper
- Edible gold leaves
Instructions
- Peel the potatoes and onion, grate the potatoes and chop the onion.
- In a bowl mix the potatoes, onion, chives and egg yolk. Season with salt and pepper.
- Melt the butter in a frying pan and add a large spoonful of the mixture. Flatten with a spatula and cook both sides until golden. Place on a paper towel and
cut in half. - Place half a potato cake in a caviar tin or small flat plate, place a nice caviar quenelle next to it and place a spoonful of double cream on the potato cake. Arrange the golden petals on top of the caviar.
Recipe: Chef Patrice Noël
