Rosti w Caviar Beurre Blanc

A golden, crispy potato rösti topped with a luxurious caviar beurre blanc-this dish blends rustic texture with high-end flavor in every single bite.

Why You'll Love This Recipe

Crispy meets creamy in the best way possible. The rösti gives you those deeply golden edges and soft centers, while the caviar beurre blanc adds richness and elegance without being overly complicated.

Tips and Tricks

• Clarified butter gives a more even, golden crisp on the rösti.
• Keep the beurre blanc warm-don't let it cool and break.
• Prep your matchstick potatoes right before cooking to prevent browning.

Variations

• Herb-infused rösti with rosemary or thyme
• Use tobiko or trout roe for a different texture
• Top with a poached egg for brunch

Substitutions

• Sour cream or heavy cream for crème fraîche
• Yukon Gold potatoes instead of russets
• Lemon zest instead of lemon juice

Best served with

• Sparkling wine or Champagne
• Lightly steamed asparagus
• Arugula or frisée salad
• Smoked salmon or seafood platter

How to Store Leftovers

Store rösti wrapped and refrigerated up to 2 days. Reheat in a hot pan for crispy edges. Beurre blanc is best fresh but can be reheated low and slow to avoid breaking.

Common Questions

Rosti w/ Caviar Beurre Blanc

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A golden, crispy potato rösti topped with a luxurious caviar beurre blanc-this dish blends rustic texture with high-end flavor in every single bite.

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Prep Time 30 minutes mins

Total Time 45 minutes mins

Course: Appetizer, Main Course

Cuisine: French, Modern American, Swiss

Calories: 2504

Ingredients Equipment Method Nutrition

Ingredients

  

For the rösti:

• 2 large russet potatoes
• 2 tablespoon olive oil
• 1 tablespoon salt
• 1 tablespoon butter
• 15 grams caviar

For the beurre blanc:

• 1 cup dry white wine
• ¼ cup white wine vinegar
• ¼ cup crème fraîche
• ¼ cup shallot finely chopped
• 1 cup unsalted butter cut into small cubes
• Salt and white pepper to taste
• Lemon juice to taste
• 3 tablespoon caviar
• 1 tablespoon chives finely chopped

Equipment

• Mandoline slicer
• Fine mesh strainer (optional for beurre blanc)
• Small saucepan
• Non-stick or cast iron sauté pan (8-inch)

Method

 

Rösti:

1. Preheat oven to 425°F.
2. Wash and mandoline the potatoes into matchsticks. Rinse under cold water to remove excess starch and keep bright white. Drain thoroughly and season with salt.
3. Heat a non-stick or cast iron pan over medium-high heat until lightly smoking. Add olive oil, then evenly spread the potatoes into the pan.
4. Transfer pan to oven and bake for 15 minutes.
5. Remove from oven, add butter, gently loosen rösti from pan and flip. Cook another 10 minutes or until deep golden brown.
6. Let rest for 5 minutes before slicing and plating.

Caviar Beurre Blanc:

1. In a small saucepan, combine white wine, white wine vinegar, and shallots. Simmer and reduce to about 2 tbsp.
2. Lower heat and whisk in butter, a few cubes at a time, making sure each batch melts before adding more.
3. Whisk in crème fraîche, season with salt, white pepper, and lemon juice.
4. Gently fold in caviar and chives, being careful not to overmix.
5. Serve warm over slices of crispy rösti.

Nutrition

Calories: 2504kcalCarbohydrates: 34gProtein: 30gFat: 235gSaturated Fat: 129gPolyunsaturated Fat: 15gMonounsaturated Fat: 74gTrans Fat: 7gCholesterol: 915mgSodium: 2159mgPotassium: 864mgFiber: 2gSugar: 16gVitamin A: 6755IUVitamin C: 8mgCalcium: 391mgIron: 10mg

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