Caviar. I normally used to enjoy it with a glass of Champagne on a special day. Or steal it from my grandma's fridge and eat it under the kitchen table when I was a kid. However, there are many ways of enjoy caviar besides eating it alone.
One of my favorite ways to eat caviar is as a condiment. It adds a fishiness and saltiness. So when the guys from #Kultour asked me to create a recipe that includes caviar, I decided to make a swiss Rösti with crème fraîche, scallops and caviar. I wanted to show that caviar can be used to enhance flavors in a recipe.
We went to Caviar Nacarii in the Pyrenees and I got to fish sturgeons with my "bear" hands. We ended up cooking in the mountains. You should check #Kultour Facebook to see the video, they will add the episodes there that have been aired on TV2.
1 dl crème fraîche
Butter and oil
Salt and pepper
This is how I made it outside in the Pyrenees!
Grind the potatoes with or without skin. Press them a lot until all water is gone and the potatoes are a bit dry. Warm a pan with 1 teaspoon of butter and a little oil. Add salt and pepper to the potatoes and make two balls with them and flatten them with your hands. Fry them on one side until the edges start to get transparent. Turn them and wait until they are golden.
Put the rösti on the plate and turn the heat to max in your pan. Add another teaspoon of butter or goose fat if you are feeling crazy. Salt and pepper the scallops and fry the scallops for 30 seconds on each side. Add a spoonful of creme fraiche over the rösti and top with the scallop and caviar.
Enjoy before it gets cold!
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