Caviar with potato and leek composition

Recipe recommendation from Jean-Christophe Ansanay-Alex

Jean-Christophe is the owner and chef of the starred restaurant “Auberge de l’île Barbe” in Lyon.

Chefkoch Jean-Christophe Ansanay-Alex am Herd

“Royal Caviar, always excellent and constant quality!
With kind regards from Lyon.”

Chef de Cuisine Jean-Christophe Ansanay-Alex

Ingredients for Caviar with potato leek composition

Vichyssoise sauce

  • 1 onion
  • 3 white leeks
  • 3 potatoes
  • 1.5l liquid cream
  • 500g chicken stock

Potato-Leet Composition

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Vichyssoise sauce

Chop the onions and the white part of the leeks. Then fry the onions in butter and add the leeks until they fall together nicely.
Next, cut the potatoes into large cubes, add them to the onions and cover everything with chicken stock. Cook the potatoes in the stock and then mash them in a blender. Finally, add the cream, season with salt and pepper and refrigerate.

Potato and leek composition

Boil the leeks briefly in the chicken stock, then refrigerate and cut into 2cm wide pieces. Then cut the potatoes into the size of a coin, boil briefly and also refrigerate. Next, deep-fry the finely chopped leek julienne in the deep-fryer.

Serve with caviar

Place the leek and potato pieces on the left side of the plate. Decorate with the fried leek julienne and flowers. On the right side of the plate, place a nicely shaped caviar dumpling. Then serve the dish with the vichyssoise sauce.