La recette
Ingredients for 4 people:
- 8 Charlotte potatoes (approximately 150g each)
- 120g of Isigny crème fraîche
- 1 bunch of Thai spring onions
- A few sprigs of dill
- 1 lemon
- 2kg of coarse salt
- Fine salt and pepper mill
- 80g of caviar (we recommend Osciètre Prestige for this recipe)
- Aluminum foil
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Étape 1
• Wash and wrap the potatoes in aluminum foil.
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Étape 2
• Cook the potatoes in the oven on coarse salt for around 1 hour at 180° (they should be soft)
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Étape 3
• Mix the crème fraîche with the chopped spring onion, chopped dill, the zest of one lemon and its juice and season with fine salt and pepper from the mill.
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Étape 4
• Split the potatoes in two, add a generous spoonful of cream and about 10g of caviar and enjoy.
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Étape 5
• A few sprigs of dill as a finishing touch.
