Caviar and egg

Phil Wood

Phil Wood

9th December 2015

Caviar and egg

Caviar and egg


  • 250g Passed cooked potato
  • 2 Tbsp flour
  • 3 eggs separated
  • Salt
  • white pepper
  • Potato Crisp
  • 1 Sebago Potato
  • Salt
  • Cornflour
  • Vege Oil
  • Ingredients:
  • 50g mushroom stock
  • 100g prawn stock
  • 100g cream
  • 60g egg yolk
  • 60g butter
  • salt



Beat potato until smooth, add flour. Beat in egg yolks. Add whites gradually mixing well to incorporate. Gently stir through flour and season with salt and white pepper


Keep warm

To finish serve with a teaspoon of quality caviar or trout roe, a soft poached egg and finish sauce with chives.

Potato Crisp

Peel and slice a potato in to 2 mm thick slices, carefully julienne in to noodles. In a medium saucepan over a high heat blanch potato from cold, twice, carefully rinsing off the starch and being carefull not to overcook or break the potato apart.

Dry potato really well, mix with a little oil and gently coat dusting with corn flour. Season with salt.

Carefully lay potato in to desired shapes and steam for 22 mins at 100 degrees.

Dehydrate until crisp, then deep fry at 200-220 degrees until the potato puffs up.


79.5c water bath for 45 minutes, check.


After 45 minutes blend immeadiately and then chill

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