POTATO CHIPS WITH CREME FRAICHE AND CAVIAR
Steps:
- Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
- Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
- Top potato chips with 1 teaspoon each of caviar and creme fraiche.
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
BAKED FISH AND CHIPS
Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.
Provided by Melissa Clark
Categories dinner, finger foods, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
- Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
- In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
- In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
- Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
- In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
- Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
- Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.
Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams
TROUT CAVIAR 'FISH AND CHIPS'
Of course this will work with any type of caviar. Having said that, when you consider value, it's hard to beat these golden beads. Trout roe has a fresh, clean, briny flavor, and an absolutely beautiful texture. The feeling of those little, subtly salty eggs popping on your tongue is one of life's great food experiences.
Provided by Chef John
Categories Seafood Appetizers
Time 45m
Yield 60
Number Of Ingredients 4
Steps:
- Spread potato chips on a flat surface. Spoon sour cream into a small resealable plastic bag. Press the sour cream into a corner and cut the corner of the bag off with scissors.
- Pipe about 1/4 to 1/2 teaspoon sour cream into the center of each chip. Top sour cream with about 1/2 gram trout caviar; garnish caviar with a few pieces of chopped chive.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 1.3 g, Cholesterol 4.4 mg, Fat 1.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 15 mg
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