Potatoes stuffed with caviar

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Potatoes stuffed with caviar and cream cheese
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Potatoes stuffed with caviar and cream cheese

Recipe by Bernie Torras
0.0 from 0 votes
Course: AppetizersCuisine: FrenchDifficulty: Easy
Rations

6

rations
Preparation time

35

minutes
Cooking time

40

minutes
Calories

1556

kcal
Total time

1

hour 

15

minutes

Immerse yourself in the world of haute cuisine with our Caviar Stuffed Potatoes recipe. A dish that combines the simplicity of potatoes and the sophistication of caviar, providing a unique culinary experience. You'll start with fresh, small potatoes, which you'll boil to perfection before stuffing them with a smooth, creamy mixture of cream, cheese and caviar. The salty notes of the caviar contrast beautifully with the natural sweetness of the potatoes and creamy Philadelphia cheese.

Looking for a more intense variant? Don't worry, we also offer you a hot alternative in which you can substitute Philadelphia cheese for Brie or Gorgonzola cheese, amplifying the flavor experience.

But what would a cooking session be without the right music? To make your experience even more pleasurable, we have selected a playlist full of classic and modern hits that will make you move your body while you move in the kitchen. So, tune in to our playlist, put on your apron and get ready to create a culinary masterpiece with our Caviar Stuffed Potatoes. Happy cooking!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 12 small potatoes

  • 1 caviar egg terrine or substitute

  • Salt, pepper, oil to taste

  • 4 c.s. tablespoons cream cheese (Philadelphia type)

  • 4 c.s. tablespoons butter

  • 1 salmon egg terrine

  • A generous splash of liquid cream (18%mg) for a creamy sauce

Pasos

  • Start by placing the 8 potatoes in a pot filled with cold water. This ensures that the potatoes heat up gradually and cook evenly. Then, place the pot over medium heat and let the potatoes boil for about 20-25 minutes, or until tender but firm. If you prefer a crispy finish, you can choose to roast them in a preheated oven at 200°C for about 30-40 minutes, or until golden brown and crispy.
  • Once the potatoes are cooked, remove them from the heat and let them cool until you can handle them comfortably.
  • Then, cut each potato vertically and, using a Parisian spoon, carefully scoop out the inside, creating a sort of potato 'boat'. Save the pulp you have extracted, as we will use it for our stuffing.
  • Take the potato pulp you have saved and place it in a large bowl. Add the cream, cream cheese, butter, and season with salt and pepper to taste. Blend all these ingredients until a smooth and uniform texture is obtained.
  • Now, very carefully, fill the potato 'boats' with this creamy mixture. Be sure not to break the potatoes during this process.
  • For the finishing touch, place a spoonful of salmon or sturgeon eggs on each potato. This detail will add a note of luxury and sophistication to your stuffed potatoes.

Notas

  • If you prefer a warm version of this recipe, you can replace the Philadelphia cheese with Brie or Gorgonzola cheese before stuffing the potatoes. Place the stuffed potatoes in the preheated oven at 180°C for about 10 minutes, or until the cheese is melted and lightly browned.
  • Choose evenly sized potatoes so that they cook evenly. Thin-skinned potatoes are ideal for this recipe, as they are easier to eat once stuffed.
    • >
  • Caviar is an expensive and intensely flavored ingredient, so a small amount may be sufficient. Remember that caviar should not be cooked, as it can alter its flavor and texture.
  • If you prefer a stronger flavor, you can experiment with different types of cheese, such as blue cheese or Roquefort.
    • >
  • A tartar sauce or dill cream can complement the flavors of the dish very well.
  • This dish is best enjoyed immediately after preparation to prevent the potatoes from drying out and the caviar from losing its freshness.
    • >

Quizás lo necesites

  • cucharas de presentación50 cucharas negras de plástico para presentaciónVer precio

Información nutricional (por ración)*

  • Serving Size: 285g
  • Calories: 1556kcal
  • Fat: 87.5g
  • Saturated Fat: 42g
  • Trans Fat: 1.9g
  • Cholesterol: 1004mg
  • Sodium: 6871mg
  • Potassium: 3559mg
  • Carbohydrates: 123.5g
  • Fiber: 12.5g
  • Sugar: 9g
  • Protein: 75.5g
  • Vitamin A: 3188IU
  • Vitamin C: 80mg
  • Calcium: 190mg
  • Iron: 7.8mg
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Key points of the recipe

  1. Cooking the potatoes: Be sure to cook the potatoes evenly, either by boiling them in water or roasting them in the oven. They must be tender but firm so that they can be stuffed without breaking.
  2. Preparation of the filling: When mixing the potato pulp with the cream, cream cheese and butter, aim for a smooth and homogeneous texture. Season to taste, but keep in mind that the caviar will add saltiness to the dish.
  3. Stuffing and presentation: Stuff the potatoes carefully so as not to break them and place a spoonful of caviar on top of each one just before serving to keep their texture and flavor intact.

Pairing with wine

Caviar is a delicate and luxurious food with a unique, salty and marine flavor profile that can be challenging to pair. However, its combination with potatoes and cream cheese in this recipe helps to soften its intensity, providing more flexibility for wine pairing.

A classic choice for pairing with caviar is Champagne or any other high quality brut sparkling wine. This type of wine has a refreshing acidity that can balance the saltiness of the caviar and the creaminess of the cheese. In addition, the bubbles and light texture of Champagne help cleanse the palate, preparing it for the next bite.

It is suggested to choose a quality white wine, preferably with a certain complexity and mineral notes. Some options that could pair well are a Chablis (dry and mineral white wine from the Burgundy region of France), a Sauvignon Blanc from New Zealand (with herbal and citrus notes), or an Albariño from the Spanish region of Rías Baixas (with aromas of white fruits and freshness). But if you prefer a still white wine, a Chardonnay from Burgundy with moderate oak aging could be an excellent choice. The buttery and nutty flavors of the Chardonnay will complement the butter and cream cheese in the recipe, while its underlying acidity will maintain balance with the caviar.

Beer pairing

As for the beers, an ideal pairing would be a Belgian Saison or a Blonde Ale. These beer styles are light enough not to overwhelm the delicate flavor of the caviar, but still offer enough complexity to complement the flavors of the recipe. The Saison, in particular, has a light acidity and spicy notes that can contrast well with the saltiness of the caviar and the richness of the cheese and butter.

Another option would be a Gose, a sour and salty German wheat beer. This style of beer has a refreshing acidity and a salty character that can pair well with caviar, and its lightness will prevent it from overpowering the dish.

Avoid very bitter beers or beers with very intense flavors, as they could clash with the subtlety of the flavors of the dish.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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