Skip to content
  • Shop
    • Caviar
    • Compare Caviar
    • Accessories
  • Kilo Club
    • Join
    • Claim Kilo Club
  • About
    • Our Farms
    • Our Mission
    • Our Team
    • Caviar 101
    • Raising Sturgeon
    • FAQ
    • Blog & Current Events
  • Wholesale
  • Contact
  • Register Log in
    Join Newsletter
  • Shop
    • Caviar
    • Compare Caviar
    • Accessories
  • Kilo Club
    • Join
    • Claim Kilo Club
STERLING CAVIAR LOGO STERLING CAVIAR LOGO
  • About
    • Our Farms
    • Our Mission
    • Our Team
    • Caviar 101
    • Raising Sturgeon
    • FAQ
    • Blog & Current Events
  • Wholesale
  • Contact
Log in Shop Cart Cart
Menu
Log in Shop Cart Cart

Rosti Potatoes with Sterling Caviar

Preparation & Presentation:

As prepared by Executive Chef Ken Frank, Chef/Owner of La Toque Restaurant in Napa California. “I’m very spoiled, I only use the best, and this Caviar is world class”. - Serves 4

Ingredients


  • ¼cup crème fraîche (see below)
  • juice of ¼ fresh lemon
  • 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper
  • 2 medium russet potatoes
  • ½ cup peanut oil
  • 4 ounces Sterling caviar (or more or less to taste or to fit your budget)


Method


  1. Mix together the crème fraîche, lemon juice and chives or pepper in a small bowl. Let rest for 1-2 hours at room temperature to allow crème fraîche to thicken.

  2. Scrub the potatoes – they needn’t be peeled – and grate them on the coarsest side of your cheese grater. Form the shredded potatoes into 4 patties – loosely, don’t press them – about ½ inch thick, the size of a homemade hamburger. Prepare right away, as shredded potatoes will blacken.

  3. Heat 1/8-inch peanut oil in a sauté pan over moderate heat so that a test shred of potato sizzles. Using a spatula, carefully place the 4 patties in the hot oil and fry them – never using more than a moderate flame – until they are golden brown on both sides. It should take 2 to 2½ minutes per side. Remove the patties and blot any excess oil on a paper towel.

  4. Top each potato patty with the crème fraîche, top with caviar and serve immediately.


Making Crème Fraîche


Stir together 1 part fresh buttermilk and 4 parts heavy cream. Let it sit and cure for 8 hours at room temperature, then refrigerate overnight to allow it to thicken. The crème fraîche will keep for 10 days to 2 weeks in the refrigerator.
Substitutions: If you haven’t time to make crème fraîche, use Devon cream or sour cream.
Recipe courtesy of Sterling white sturgeon caviar


9149 E Levee Rd.
Elverta, California 95626
Tel: 800-525-0333
info@sterlingcaviar.com

  • Instagram
  • Facebook
  • Twitter

About

  • About Us
  • Our Farm
  • Contact Us
  • Terms and Conditions
  • Product Shipping & Care
  • Terms of Service
  • Refund policy

Our Caviar

  • Classic
  • Royal
  • Supreme
  • Imperial
  • Accessories

Shop

  • Kilo Club Membership
  • Wholesale
S T E R L I N G C A V I A R E L V E R T A , C A L I F O R N I A PROUDLY MADE IN THE USA

S T E R L I N G C A V I A R E L V E R T A , C A L I F O R N I A PROUDLY MADE IN THE USA