Go Back
–+ servings
A beautifully plated dish featuring a crispy potato rosti topped with creamy sauce, herbs, edible yellow flowers, and a dollop of caviar, served on a beige ceramic plate.

Rosti w/ Caviar Beurre Blanc

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: French, Modern American, Swiss
Calories: 2504
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: The rösti loses its crackle fast, if you have leftovers, reheat in a hot oven or air fryer to bring the crisp back rather than the microwave. Beurre blanc is a make-it-now sauce, it will break if refrigerated and reheated; if you must save some, rewarm it very gently over low heat, whisking constantly, and add the caviar only right before serving.

Tried this recipe?

Let us know how it was!