- Serves 2
- Preparation 15 mins
- Cooking 60 mins
- Level Easy
Beluga caviar, with its large, silver-grey pearls and incomparable buttery flavour, pairs wonderfully with the gentle softness of the potato.
Slowly baked in foil, then opened and generously topped with cream, the potato is the ideal partner for the large, silver-grey pearls of the Beluga.
Ingredients
- 2 large potatoes with tender, melting flesh
- 50 g unsalted butter
- 80 ml thick crème fraîche
- Chopped chives
- Fleur de sel
- 50 g Beluga Prunier caviar
Method
- Wrap the potatoes in aluminium foil and bake at 200°C for one hour.
- Take them out of the oven, open the foil and pan-sear them in butter over low heat for a few minutes.
- Season with fleur de sel and top with crème fraîche.
- Open the tin of Beluga caviar and lay a generous layer of pearls over the top with a mother-of-pearl spoon.
- Scatter with chopped chives and serve at once, piping hot.
