Today´s recipe for the French Fridays with Dorie group is „Arman´s Caviar in Aspic“. I must admit that I went a bit astray this time and made Individual Rösti topped with Crème Fraîche and Caviar instead.
A simple rösti, well-seasoned grated potato, fried until golden and crunchy, and topped with crème fraîche and caviar is very hard to beat – at least that´s what my devoted taste testers conferred to me in no uncertain terms as I was mentioning Dorie´s recipe for this week. Since I am quite grateful to all of them for tolerating all my foodie experiments these last years, I was easily convinced to take a different road to caviar bliss this week. No „wiggly-jiggly cubes of lightly flavored aspic, bellies scooped out and filled with caviar“ for us, sorry, Dorie – maybe some other time...
All you really need for a good rösti is some firm potatoes, parboiled to give a soft, melting interior, and fried in plenty of hot butter and goose fat until crisp. For the topping I used Salmon Caviar (salmon roe) - although, technically coral-red salmon caviar is not „real caviar“ (the eggs of a wild sturgeon) – it tastes amazing and looks extremly pretty.
The second kind of „caviar“ I used was Sea Hare Roe – it is quite popular in these parts, not difficult to find in stores – although it tends to be a bit on the salty side and less „juicy“ than the salmon roe, it paired very well with the rösti and the crème fraîche.
Next Friday, we will be making Curried Mussels – no rösti then with the mussels, promised, come to think of it, Belgian chefs will attest to the fact that potatoes do pair so well with mussels.
To see whether the other members of the French Fridays with Dorie group enjoyed this week´s recipe, please go here.
For copyright reasons, we do not publish the recipes from the book. But you can find the recipe for “Arman´s Caviar in Aspic“ on page 29 in Dorie Greenspan´s cookbook "Around my French Table".