Golden Osetra Caviar with Baked Marrow Potatoes
Step 1: Potatoes
Soak the marrow in ice cold water until it becomes very white.
Cook the potatoes in the light chicken stock, and add the beef marrow 10 minutes before the potatoes are done.
Make sure that both the potatoes and the marrow are completely cooked.
Slice off the tops of the potatoes a quarter of the way down lengthwise, and scoop out the insides.
Mash the marrow and the potato with a fork, dilute with the chicken stock, and season with coarsely chopped chives, fleur de sel and freshly ground pepper.
Step 2: Lemon Sauce
Whip the cream halfway and season with lemon juice, fleur de sel and freshly ground pepper. Add the lemon flesh.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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