breakfast
33% whipping cream
Potato tartare with cream sauce and egg yolk topped with red caviar
Ingredients
Method of preparation
- Cut the potatoes into medium-sized cubes, then boil in salted water until al dente.
- Pour the cream into a saucepan, reduce until thickened, then add salt, pepper, and truffle oil.
- Drain the potatoes. Add the potatoes to the cream and simmer for 10 seconds. Cook until done.
- Place the creamy potato tartare on a plate. Separate the egg yolk from the white. Place the yolk in the center of the tartare, arrange the red caviar nearby, and sprinkle everything with black pepper.
- If desired, garnish with green onion rings.
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