Sologne Caviar with a Ratte potato mousseline
Welcome in the New Year in style with this exquisite dish from Michelin great, Eric Frechon, using Sologne caviar with a Ratte potato mousseline flavoured with haddock and served with crispy...
Keywords
- hotels & travel
Ingredients
- 600g peeled ratte potatoes
- 600g haddock
- 300g butter
- 30g caviar per person
- 200g softened butter
- 200g buckwheat flour
- 200g egg white
- 50g wheat flour
- 100g whipping cream
- 1⁄2 bunch of chives
- 1 lemon
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