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Beluga caviar

potato, onion and herb mash

Potato onio herb mash
56000000-3b8c-6e37-3d2d-08dbe510b4c9
56000000-3b8c-6e37-a37f-08dbe5158b42

Petr Kunc

Ingredients

For 10 servings

Beluga caviar

7 g Klecka caviar

Confit potatoes

300 g Grenaille potatoes

200 g Campina butter, unsalted

20 g garlic

10 g thyme

200 g vegetable stock

salt

Potato foam

100 g Debic Culinaire Original

100 g boiled Grenaille potatoes

100 g Campina butter, unsalted

salt

1 cartridge of NO2

Onion jam

200 g onion in balsamic vinegar

20 g sugar

Onion consommé

1 kg spring onions

1 l water

white wine vinegar to taste

salt

Onion powder

2 onions

black colouring, powder

Herb mayonnaise

20 g flat-leaf parsley

20 g chives

20 g lovage

20 g dill

2.5 eggs

100 g sunflower oil

salt

Debic products used

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Debic Culinaire Original 5L

  • Perfect for Soups & Sauces
  • Unrivalled cooking functionalities
  • No curdling, no separation, fast thickening speed

Preparation

Confit potatoes

Peel the potatoes and cut into thick slices.

Add the remaining ingredients, vacuum-pack everything and cook sous-vide for 30 minutes at 82°C.

Potato foam

Reduce the cream to half its volume.

Add the boiled potatoes and cold knobs of butter and mix well.

Pass through a fine sieve and transfer to a siphon.

Aerate with a gas cartridge.

Onion jam

Put all the ingredients in a pan and cook until soft.

Blend well until smooth and strain through a fine sieve.

Onion consommé

Put the spring onions and water in a saucepan and simmer for two hours on a low heat.

Pass through a fine sieve and season to taste with salt and white wine vinegar.

Onion powder

Peel the onions, cut into thin slices and dry the slices in a food dryer.

Blend the dried onion to a powder and mix with the black powder.

Herb mayonnaise

Blanch the herbs in boiling water, cool in iced water and dry on kitchen towel.

Put the herbs in a blender, blend with the oil and leave in a cheesecloth to drain.

Boil the eggs for four minutes and allow to cool.

Put the eggs in the mixer and start beating, slowly adding the herb oil to make the mayonnaise.

Finally, season with salt to taste.

Assembly

Warm the potatoes in butter emulsion (vegetable stock, butter) and arrange the slices on the plates.

Finish the dish with the mayonnaise, onion, jam, foam, caviar and onion powder.

Pour on the bouillon at the table.

Recipe tags Potato onio herb mash Petr Kunc Beluga caviar

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