Quenelles of caviar with potato pancakes

Easy

Medium

Difficult

Préparation 40mins

Cuisson 20mins

Ingredients for 4 persons

• 200g caviar
• 15 thin slices of smoked duck
• 4 potatoes
• 1 red onion
• Chardonnay wine
• 100g butter
• 1 shallot
• Crème fraîche
• Salt and ground pepper
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The recipe

This recipe may seem a bit challenging, but it is well worth it because the tastes are wonderfully subtle.
Peel the potatoes and slice them thinly. Fry in butter for 3 – 4 minutes over a high flame.
Peel and slice the onion in slivers - then fry in butter.
Put a first layer of potatoes in a round cooking tin, then the onions, followed by a second layer of potatoes. Finally add the slices of duck. Bake in the oven for around 30 minutes.
Now prepare the sauce. Cook the diced shallot in some white wine. Reduce the liquid somewhat by cooking steadily, but make sure nothing burns. Take off the heat and carefully mix in equal quantities of butter and crème fraîche.
Take the potato pancakes out of the oven and spoon the sauce over them.
The final part can be challenging. With two mother-of-pearl (or bone) spoons shape a caviar quenelle for each plate.
Serve and eat – watch out for the potato pancake cooking these marvellous sturgeon’s eggs.