Serves: 8


  • 30g caviar per person

For the Ratte potatoes and haddock mousseline

  • 600g peeled Ratte potatoes
  • 850g haddock
  • 300g butter

For the sour cream

  • 100g single cream
  • ½ bunch of chives, chopped
  • 1 lemon

For the buckwheat tuile biscuit

  • 200g softened butter
  • 200g buckwheat flour
  • 200g egg whites
  • 50g plain flour


For the Ratte potatoes and haddock mousseline

1Cook the potatoes with the haddock in water.

2Once cooked, remove the haddock and strain the potatoes.

3Reduce cooking juices, mix in with the haddock, then add the potatoes mousseline, butter,cooking juices and single cream.

For the buckwheat tuile biscuit

1Mix all the ingredients together to create a dough.

2Spread the dough out into thin layers on a non-adhesive plate and place in the oven for 3 minutes at 130°C.

3Remove from the oven and delicately wrap the pieces around a thin stainless-steel tube to create the ‘straw’ biscuit.

For the sour cream

1Gently whip the cream with lemon juice, then add the chopped chives.

To serve

1In an empty caviar box (100g), delicately place 80g of potatoes mousseline, then place 30g of caviar on top.

2Even up.

3Fill the biscuit with sour cream and serve alongside.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!


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