Pommes Dauphine Capped with Caviar

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Pommes dauphine is a dish named after the Dauphine, the title given to
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_with_caviar.jpgPommes Dauphine Capped with Caviar
Serves 4
Recipe Courtesy of California Caviar Company

Ingredients:

  • 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
  1. 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.
  2. In a saucepan combine the water, butter, and salt, bring to a boil, and stir in the flour all at once.
  3. 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.
  4. 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.
  5. Add the potatoes and beat the mixture until it is combined well.
  6. Place the mixture in a baking pan and chill 1 hour.
  7. Once chilled, cut out 1-2 inch rounds with a cookie cutter.
  8. 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.

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