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Yukon Gold Potato Pavé with Caviar Mousse and Tender Herb Salad
Instructions
  1. Preheat oven to 375°. Scrub potatoes with vegetable brush under cold running water. Peel and slice very thin, using a mandolin (slicer). Generously oil a 9x5-inch loaf pan. Layer slices over bottom of pan, seasoning each layer lightly with salt and pepper and a drizzle of cream. Repeat layers.
  2. Cover with waxed paper or parchment paper and then with foil. Place the pan in a larger pan and pour in enough hot water to come a couple of inches up the pan with potato slices.
  3. Bake until potatoes are very tender when pierced with a sharp knife, about 2 to 2 ½ hours. Lift out of the water bath, set on rack and let cool for about 30 minutes. Place a weight (a couple of cans of soup, or cans of a similar size, or a bag of flour) on top of the potatoes in the pan. Refrigerate overnight.
Prepare Caviar Mousse:
  1. In saucepot, over medium high heat, simmer cauliflower, shallot, 1 cup water, milk and salt until cauliflower is tender, about 10 to 15 minutes. Meanwhile sprinkle gelatin over ¼ cup water, stir to blend and let stand to soften. Stir softened gelatin into hot cauliflower mixture until gelatin is dissolved.
  2. In blender, blend the cauliflower mixture until smooth, and then strain through strainer set over a large bowl. Chill just until beginning to set (mixture will mound when spooned). Whip until light and fluffy. Fold into whipped cream and caviar. Taste and season with salt and pepper if necessary.
  3. Chill until set, several hours or overnight.
Herb Salad:
  1. In a large bowl, whisk together olive oil, lemon juice and kosher salt and freshly ground black pepper to taste. Add greens and toss lightly to mix.
  2. To serve: Unmold Pavé by uncovering and running a thin knife round the sides of the pan. Tap gently to loosen. Place cutting board on top of pan, then invert and rap sharply on the counter. Lift off pan. With sharp knife, cut the Pavé into 8 slices.
  3. Over medium-high heat, heat olive oil on griddle or skillet. Add slices f Pavé and cook until golden brown, about 5 minutes. Carefully turn and brown second side. Season the Fleur de sel. Place each browned Pave slice on serving plate. Dip a tablespoon into very hot water, then dip hot spoon into Caviar Mouse mixture and turn spoon to create a quenelle or almost egg shape. Add to plate along with Herb Salad.
Recipe Notes

Nutritional Analysis per serving:  251 calories, 7.5 g protein, 18 g carbohydrates, 17 g fat (60% of calories from fat), 83 mg cholesterol, 2 g fiber, 380 mg sodium

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