Rösti w/ Caviar Buerre Blanc

By Cacey Madden

Rösti w/ Caviar Buerre Blanc

Rosti with Caviar Buerre Blanc by Ross Deutsch (@thisguy.cooks)

Prep List - Rosti

  • 2 large Russet potatoes
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • 1 teaspoon butter
  • 15 grams of ROE Caviar

Prep List - Buerre Blanc

  • 1 cup dry white wine
  • 1/4 cup white wine vinegar 
  • 1/4 cup Creme Fraiche 
  • 1/4 cup Shallot, finely chopped
  • 1 cup unsalted butter, cut into small cubes 
  • Salt and white pepper to taste
  • Lemon juice to taste
  • 50gm of ROE
  • 1 tbsp chives, finely chopped

Instructions -  Rosti

    1. Pre-heat your oven to 425F
    2. Wash the potatoes under cold running water
    3. In a medium bowl, using a mandolin with the match stick attachment, slice the potatoes.
    4. Rinse the cut potatoes under cold water to get rid of the extra starch and to keep them a bright white color. Thoroughly drain.
    5. Season with salt.
    6. Heat a 8’ non-stick sauté or cast iron pan until it starts to lightly smoke
    7. Add your 2 Tablespoons of Olive Oil and gently add the potatoes to the pan, evenly spreading them around.
    8. Put in the oven for 15 minutes
    9. Remove the Rösti from the oven and add the butter
    10. Gently lift the rösti from the bottom of the pan and flip
    11. Cook for another 10 minutes or until golden brown
    12. Allow to rest for 5 minutes before cutting

    Instructions - Buerre Blanc

    1. In a sauce pan, combine white wine, white wine vinegar, and chopped shallot. Bring to a simmer over medium heat and reduce the liquid to about 2 Tablespoons.
    2. Turn the heat to low and fold in the creme fraiche. After fully mixed, begin whisking in the cold butter, a few cubes at a time. Continue whisking constantly, ensuring each batch of butter is fully incorporated before adding more. 
    3. Once all the butter is incorporated, season the sauce with salt, white pepper, and a squeeze of lemon juice to taste. The sauce should be smooth, creamy, and slightly tangy.
    4. Gently fold in the caviar into the finished Buerre Blanc. Be careful not to stir too vigorously to maintain the texture of the caviar.
    5. Cut a portion of the Rösti and top with the caviar Buerre Blanc.