Best Yukon Gold Potato W Black Olive Caviar Recipes

CRISP GARLIC YUKON GOLD POTATOES

Steps:

• Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
• Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
• Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

YUKON GOLD POTATO KNISHES WITH OSETRA CAVIAR

Steps:

• Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, reduce heat and cook at barest simmer until a skewer glides easily through potatoes, about 1 hour. Drain potatoes, cool slightly and peel. Run potatoes through a food mill and into a bowl. Grate onion on the large holes of a box grater directly into bowl with potatoes. Season with plenty of salt and some pepper. Stir in 1/2 cup creme fraiche. Cool to room temperature. (Potatoes can be covered and refrigerated for up to 1 day.)
• Set one wrapper on a work surface with one corner facing you. Spread scant 1/4 cup potatoes about 2 inches above bottom corner so that potatoes form 1-inch-wide strip that extends almost from one side of wrapper to the other. Fold bottom corner of wrapper over potatoes. Roll wrapper, folding in sides to enclose potatoes. When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal. Repeat with the rest of the wrappers and filling. (Knishes can be refrigerated, uncovered, for up to 1 day.)
• Heat 1 inch oil in a large, deep saucepan until very hot but not quite smoking, about 375 degrees. With tongs, add several knishes, and fry, turning once or twice, until golden brown all over, about 1 minute. Remove from oil, and drain on paper towels. Fry remaining knishes in batches.
• With serrated knife, trim a thin slice from either end of each knish. Cut each knish crosswise into three pieces. Arrange pieces, with one cut side up, on a platter. Top each piece with a dollop of remaining creme fraiche and a little caviar. Serve immediately.

FILLET OF TURBOT WITH CAVIAR, PEA SHOOTS AND MASHED YUKON GOLD POTATOES

Steps:

• Trim fish into even portions and remove any membrane, let caviar come to "cool" temperature (in a 70 degree room approximately 1/2 hour). Make "Beurre Fondue" by boiling cream 1 minute in a 1 quart nonreactive sauce pot add salt and pepper to taste and whisk in 3/4 of the butter to evenly emulsify. Let sit in warm area of the range. Heat a large skillet, non-stick preferably to moderately hot, season fillets with salt and white pepper and gently dredge bone side of fish in Wondra flour, add oil to pan, lay fish in gently without crowding, bone side down and saute gently 2 to 3 minutes. Turn and continue to cook 2 minutes and add remaining butter and finish cooking 2 additional minutes. Remove from pan and drain on paper towels. While pan is still hot, wipe any brown bits and oil out with paper towels and add pea shoots, season with salt and pepper and 3 tablespoons of Beurre Fondue then return to heat and wilt until just slightly broken down. Arrange pea shoots and potato puree on 4 warm plates, lay fish over top and garnish with generous amounts of caviar, and after warming the sauce gently add lemon juice, lemon zest and chives and sauce plate.;
• Cover potatoes in cold water, bring to a boil, add salt to taste. Simmer slowly until just done, drain very well. Boil cream and set aside. Pass potatoes through food mill, add cream, salt, pepper, and butter, to taste. Blend gently. Serve with fish.;

YUKON GOLD POTATO W/ BLACK OLIVE "CAVIAR"

Steps:

• Melt butter in soup pot over medium-low heat. Add onions; cook, stirring occasionally, until tender, about 10 minutes.
• Stir in vegetable stock, potatoes, garlic, salt & pepper. Increase heat to high; bring to a boil. Reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
• Make "caviar": stir all ingredients together in a small bowl, and set aside.
• Puree the soup in a blender until smooth(will need to do in several batches).
• Return soup to pot set on medium heat; return to serving temperature.
• Garnish each serving with a small mound of "caviar". Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.