Caviar & Chips Recipe
Sterling caviar, house kettle chips
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Ingredients
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Caviar & Accompaniments
House Kettle Chips
Method
Caviar & Accompaniments
- 1
Chill and prepare
Place the caviar tin in the coldest part of the refrigerator for at least 30 minutes before serving. Keep the tin on a bed of crushed ice if possible to maintain temperature while plating.
- 2
Prepare crème fraîche mixture
In a small bowl, gently combine the crème fraîche with 1 tablespoon of the finely chopped chives, the lemon juice from one wedge (about 1/2 tsp), a pinch (about 1/8 tsp) of sea salt, and a few grinds of black pepper. Taste and adjust seasoning. Transfer to a small serving dish.
- 3
Prepare buttered chips (optional spread)
Soften the unsalted butter to room temperature and mix with the remaining chopped chives and a light pinch of sea salt. Spread a thin layer of this chive butter on a few chips just before topping with caviar if you want a richer bite.
- 4
Plate the caviar
Open the chilled caviar. Using a non-metallic spoon (mother-of-pearl, bone, or plastic), gently spoon small portions (about 1/4 oz each) of caviar into a chilled serving bowl or onto individual mother-of-pearl spoons. Arrange the crème fraîche, chopped red onion, extra chives, and lemon wedges on the serving board nearby.
- 5
House Kettle Chips
- 6
Slice potatoes
Wash and peel the potatoes if desired. Using a mandoline or very sharp knife, slice the potatoes 1.5–2 mm (about 1/16 inch) thick for kettle-style chips. Place slices in a large bowl of cold water.
- 7
Rinse and dry
Rinse the potato slices under cold running water until the water runs clear to remove surface starch. Drain and transfer to a clean kitchen towel or multiple paper towels. Pat the slices completely dry — moisture will cause oil to spatter and produce soggy chips.
- 8
Heat oil
Pour 2 cups of neutral oil into a heavy-bottomed pot or dutch oven to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil to 325°F (160°C) for the first cook. Maintain a steady temperature by adjusting the burner as needed.
- 9
First fry (blanch)
Working in batches, add a single layer of potato slices to the oil and fry for 3–4 minutes until soft and pale (not browned). Use a slotted spoon to transfer the blanched slices to a wire rack set over a baking sheet to drain and cool for 5 minutes.
- 10
Increase temperature
Raise the oil temperature to 375°F (190°C). This higher temperature will crisp the chips on the second fry.
- 11
Second fry (crisp)
Fry the blanched potato slices in batches for 1–2 minutes or until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined tray or wire rack. Immediately season with 1/2 tsp sea salt and the optional 1/4 tsp cracked black pepper while the chips are hot so seasoning adheres.
- 12
Cool and serve
Allow chips to cool for a few minutes to reach serving temperature and crispness. Arrange chips on a serving board next to the chilled caviar and accompaniments. Optionally reserve a few plain chips for guests who prefer no butter or crème fraîche.