the wife of the Dauphin, or heir to the French throne. They are crisp
potato puffs formed into dumpling shapes and then deep-fried.
Here we have a a seductive twist, pomme dauphine with a creamy herb egg
mixture topped with paddlefish caviar. A dish fit for royalty–or your cherished loved one on Valentine’s Day.
If you do not have a local resource for caviar you can order 1 oz for $35 or 2 oz for $70 online from California Caviar Company.
Pommes Dauphine Capped with Caviar
Recipe Courtesy of California Caviar Company
- 2 oz paddlefish caviar
- 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
- 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.
- 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
- Push eggs through a mesh strainer. Add remaining ingredients and top potatoes with a spoonful of egg mixture and a teaspoon of caviar.