Potatoes stuffed with caviar and cream cheese
6
rations35
minutes40
minutes1556
kcal1
hour15
minutesImmerse yourself in the world of haute cuisine with our Caviar Stuffed Potatoes recipe. A dish that combines the simplicity of potatoes and the sophistication of caviar, providing a unique culinary experience. You'll start with fresh, small potatoes, which you'll boil to perfection before stuffing them with a smooth, creamy mixture of cream, cheese and caviar. The salty notes of the caviar contrast beautifully with the natural sweetness of the potatoes and creamy Philadelphia cheese.
Looking for a more intense variant? Don't worry, we also offer you a hot alternative in which you can substitute Philadelphia cheese for Brie or Gorgonzola cheese, amplifying the flavor experience.
But what would a cooking session be without the right music? To make your experience even more pleasurable, we have selected a playlist full of classic and modern hits that will make you move your body while you move in the kitchen. So, tune in to our playlist, put on your apron and get ready to create a culinary masterpiece with our Caviar Stuffed Potatoes. Happy cooking!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
12 small potatoes
1 caviar egg terrine or substitute
Salt, pepper, oil to taste
4 c.s. tablespoons cream cheese (Philadelphia type)
4 c.s. tablespoons butter
1 salmon egg terrine
A generous splash of liquid cream (18%mg) for a creamy sauce
Pasos
- Start by placing the 8 potatoes in a pot filled with cold water. This ensures that the potatoes heat up gradually and cook evenly. Then, place the pot over medium heat and let the potatoes boil for about 20-25 minutes, or until tender but firm. If you prefer a crispy finish, you can choose to roast them in a preheated oven at 200°C for about 30-40 minutes, or until golden brown and crispy.
- Once the potatoes are cooked, remove them from the heat and let them cool until you can handle them comfortably.
- Then, cut each potato vertically and, using a Parisian spoon, carefully scoop out the inside, creating a sort of potato 'boat'. Save the pulp you have extracted, as we will use it for our stuffing.
- Take the potato pulp you have saved and place it in a large bowl. Add the cream, cream cheese, butter, and season with salt and pepper to taste. Blend all these ingredients until a smooth and uniform texture is obtained.
- Now, very carefully, fill the potato 'boats' with this creamy mixture. Be sure not to break the potatoes during this process.
- For the finishing touch, place a spoonful of salmon or sturgeon eggs on each potato. This detail will add a note of luxury and sophistication to your stuffed potatoes.
Notas
- If you prefer a warm version of this recipe, you can replace the Philadelphia cheese with Brie or Gorgonzola cheese before stuffing the potatoes. Place the stuffed potatoes in the preheated oven at 180°C for about 10 minutes, or until the cheese is melted and lightly browned.
- Choose evenly sized potatoes so that they cook evenly. Thin-skinned potatoes are ideal for this recipe, as they are easier to eat once stuffed. >
- Caviar is an expensive and intensely flavored ingredient, so a small amount may be sufficient. Remember that caviar should not be cooked, as it can alter its flavor and texture.
- If you prefer a stronger flavor, you can experiment with different types of cheese, such as blue cheese or Roquefort. >
- A tartar sauce or dill cream can complement the flavors of the dish very well.
- This dish is best enjoyed immediately after preparation to prevent the potatoes from drying out and the caviar from losing its freshness. >
Quizás lo necesites
- 50 cucharas negras de plástico para presentaciónVer precio
Información nutricional (por ración)*
- Serving Size: 285g
- Calories: 1556kcal
- Carbohydrates: 123.5g
- Protein: 75.5g
- Fat: 87.5g
- Saturated Fat: 42g
- Trans Fat: 1.9g
- Cholesterol: 1004mg
- Sodium: 6871mg
- Potassium: 3559mg
- Fiber: 12.5g
- Sugar: 9g
- Vitamin A: 3188IU
- Vitamin C: 80mg
- Calcium: 190mg
- Iron: 7.8mg