Ingredients
- 1 cup salad oil, or enough to fill a medium skillet to a depth of 1 inch
- 3 medium-size plantains, peeled and diagonally cut into ½ inch slices
- 4 heaped tablespoons sour cream or crème fraiche
- 4 heaped tablespoons black bean puree (recipe below)
- 2 tablespoons of black caviar
- 2 tablespoons of golden caviar
- ½ medium red onion, finely sliced tip to root
- 1 large carrot, roughly diced (about 1 cup)
- 1 medium onion, roughly diced (about ½ cup)
- 1 small ham hock ( 3 ounces)
- ½ cup dried black beans
- 1 sprig of thyme or ½ teaspoon of dried
- 2 cups water
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