Poached Oysters In Anise Flavored Cream With Black Pepper Creme Fraiche And Caviar Recipes

POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR

Steps:

• Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
• Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
• In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
• Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

OYSTERS AND PEARLS

Steps:

• For the tapioca:
• Soak the tapioca in 1 cup of the milk for 1 hour. (Setting it in a warm place will speed up the rehydration of the pearls.)
• For the oysters:
• Shuck the oysters. Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan. Reserve the whole trimmed oysters and strain the oyster juice into a separate bowl. You should have about 1/2 cup of juice.
• To cook the tapioca:
• In a bowl, whip 1/2 cup of the cream just until it holds its shape; reserve in the refrigerator.
• Drain the softened tapioca in a strainer and discard the milk. Rinse the tapioca under cold running water, then place it in a small heavy pot.
• Pour the remaining 3/4 cup milk and 3/4 cup cream over the oyster trimmings. Bring to a simmer, then strain the infused liquid onto the tapioca. Discard the trimmings.
• Cook the tapioca over medium heat, stirring constantly with a wooden spoon, until it has thickened and the spoon leaves a trail when it is pulled through, 7 to 8 minutes. Continue to cook for another 5 to 7 minutes, until the tapioca has no resistance in the center and is translucent. The mixture will be sticky and if you lift some on the spoon and let it fall, some should still cling to the spoon. Remove the pot from the heat and set aside in a warm place.
• For the sabayon:
• Place the egg yolks and the 1/4 cup oyster juice in a metal bowl set over a pan of hot water. Whisk vigorously over medium heat for 2 to 3 minutes to incorporate as much air as possible. The finished sabayon will have thickened and lightened, the foam will have subsided, and the sabayon will hold a ribbon when it falls from the whisk. If the mixture begins to break, remove it from the heat and whisk quickly off the heat for a moment to recombine, then return to the heat.
• Stir the hot sabayon into the tapioca, along with a generous amount of black pepper. Mix in the crème fraîche and the whipped cream. The tapioca will be a creamy pale yellow with the tapioca pearls suspended in the mixture. Season lightly with salt, remembering that the oysters and the caviar garnish will both be salty. Immediately spoon 1/4 cup tapioca into each of eight 4- by 5- inch gratin dishes (with a 3- to 4- ounce capacity). Tap the gratin dishes on the counter so that the tapioca forms an even layer. Cover and refrigerate until ready to use, or for up to a day.
• To complete:
• Preheat the oven to 350º F.
• For the sauce:
• Combine the vermouth, the remaining reserved oyster juice, the shallots, and vinegar in a small saucepan. Bring to a simmer and simmer until most of the liquid has evaporated but the shallots are glazed, not dry. Whisk in the butter piece by piece, adding a new piece only when the previous one is almost incorporated.
• Meanwhile, place the dishes of tapioca on a baking sheet and heat in the oven for 4 to 5 minutes, or until they just begin to puff up.
• Add the oysters and the chives to the sauce to warm through.
• Spoon 2 oysters and some of the sauce over each gratin and garnish the top with a quenelle, or small oval scoop, of caviar. Serve immediately.

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.