Pommes Dauphine with Paddlefish Caviar – California Caviar Company

Pommes Dauphine with Paddlefish Caviar


Pommes Dauphine with Paddlefish Caviar

Serves 4

  • 2 oz paddlefish caviar
Dauphine potatoes:
    • 2 russet potatoes
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon salt
    • 1/3 cup all-purpose flour
    • 2 large eggs
    • vegetable oil for deep-frying the potatoes
    Egg mixture:
    • 5 eggs, hard-boiled
    • 1 tsp parsley, chopped
    • 1 tsp chives, chopped
    • 1/2 tsp lemon zest
    • 1/5 cup crème fraiche
    • Salt and fresh ground black pepper to taste


    Pommes Dauphine with Paddlefish Caviar

    Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, force the potato mixture through a ricer or a food mill into a large bowl.

    In a saucepan combine the water, butter, and salt, bring to a boil, and stir in the flour all at once. Reduce the heat to low and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.

    Add the potatoes and beat the mixture until it is combined well. Place the mixture in a baking pan and chill 1 hour. Once chilled, cut out 1-2 inch rounds with a cookie cutter. In a deep fryer or large kettle heat 2 inches of the oil until it registers fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt.

    Push eggs through a mesh strainer. Add remaining ingredients and top potatoes with a spoonful of egg mixture and a teaspoon of caviar.


    Paddlefish Sturgeon Caviar

    With Sevruga-like qualities, this small platinum bead has a briny, slight mineral finish, and a smooth pop similar to its distant Caspian cousin. A great substitute for the pricier sevruga, the assertive paddlefish is a perfect accompaniment to smoked fish and a glass of brut rosé or a cold shot of vodka.

    Mother of Pearl Palette

    JThis Mother-of-Pearl palette is a traditional and beautiful way to serve your caviar. Nestle it on a bed of crushed ice and it will keep up to 5oz of caviar chilled perfectly.