Potatoes with Osetra Caviar, Burned Brassicas


Potato Beurre Monté Ingredients:
  • 10 pounds Idaho® russet potatoes, halved
  • 2 gallons cold water
  • 6 tablespoons butter, cold, cut into 1-inch cubes
  • salt, to taste
  • lemon juice, to taste
Boiled Potato Ingredients:
  • 1 pound Idaho® Yukon Gold potatoes, cut into 1/2-inch spheres with Parisienne scoop
  • 1 garlic head, halved
  • 1 bay leaf
  • 6 sprigs thyme
  • 2 tablespoons salt
Burned Brassica Ingredients:
  • 10 large collard leaves
  • Kosher salt, to taste
  • 5 stalks broccolini
  • 2 tablespoons canola oil
Assembly Ingredients:
  • As needed Osetra caviar for serving


Potato Beurre Monté Directions:
  1. Place potatoes in a large stockpot, cover with the cold water and bring to a simmer. Allow to simmer for 5 hours.
  2. Strain to remove potatoes and return liquid to heat. Continue simmering liquid to reduce by half. Once reduced by half, strain through a chinois.
  3. Return liquid to heat and continue simmering to reduce to 2 cups. Strain through a chinois once more.
  4. Bring ½ cup potato stock to a boil and slowly whisk in the butter to emulsify; sauce should be smooth and glossy.
  5. Season with salt and lemon juice. Hold warm until needed.
Boiled Potato Directions:
  1. Place the potatoes, garlic, bay leaf and thyme in a large saucepan and cover with cold water. Add the salt. Bring to a boil, lower the heat and simmer until tender.
  2. Drain and hold the potatoes in the potato beurre monté.
Burned Brassica Directions:
  1. Deep-fry collard greens in a deep fryer at 350°F until bubbling and dark green. Place on a sheet tray and season with salt.
  2. Dry in the oven at 225°F for 30 minutes, or dry overnight in a dehydrator on low. Reserve until needed.
  3. Slice broccolini lengthwise into 3 or 4 thin strips, keeping the tops intact. In a large cast-iron skillet over high heat, add the oil and heat to a shimmer. Add strips of broccolini and place a second cast-iron skillet over the top to weigh them down.
  4. Cook until they are crisp and beginning to blacken in spots. Remove from pan and place on paper towel to drain. Season with salt. Reserve until needed.
Assembly Directions:
  1. For each serving, spoon 2 tablespoons potato beurre monté in the center of a rimmed, flat-bottomed bowl. Place 4 Parisienne-cut potatoes on the sauce in the center of the plate. Place a quenelle of caviar between the potatoes and garnish all with a few pieces of crispy collards and broccolini.
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Yield: 4 servings

Jamie Malone
Formerly of - Brut
Minneapolis, MN

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