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
Method
Rösti:
- Preheat oven to 425°F.
- 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.
- 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.
- Transfer pan to oven and bake for 15 minutes.
- Remove from oven, add butter, gently loosen rösti from pan and flip. Cook another 10 minutes or until deep golden brown.
- Let rest for 5 minutes before slicing and plating.
Caviar Beurre Blanc:
- In a small saucepan, combine white wine, white wine vinegar, and shallots. Simmer and reduce to about 2 tbsp.
- Lower heat and whisk in butter, a few cubes at a time, making sure each batch melts before adding more.
- Whisk in crème fraîche, season with salt, white pepper, and lemon juice.
- Gently fold in caviar and chives, being careful not to overmix.
- Serve warm over slices of crispy rösti.