Oven-Baked Potato with Caviar and Egg Cream Sauce

Name: Oven-Baked Potato with Caviar and Egg Cream Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 800 g potatoes, mostly waxy (4 potatoes); 2 egg yolks (M); 4 tbsp white wine; Salt; freshly ground pepper; 100 g butter; 100 g crème fraîche; 1 bunch chives; 100 g caviar (real Russian or German caviar, alternatively trout or keta caviar)

Prep: 15min

| Servings: 4 | Cook: 50min

Oven-baked potato with caviar and egg cream sauce is a recipe featuring fresh ingredients from the potato category. Try this and other recipes by Spoonsparrow!

Ingredients

800 g potatoes, mostly waxy (4 potatoes)
2 egg yolks (M)
4 tbsp white wine
Salt
freshly ground pepper
100 g butter
100 g crème fraîche
1 bunch chives
100 g caviar (real Russian or German caviar, alternatively trout or keta caviar)

Instructions

1.
Wash potatoes thoroughly. Wrap in aluminum foil and place on the oven rack. Bake in a preheated oven at 200°C (gas: level 3, convection: 180°C) for 45-50 minutes.
2.
For the sauce whisk egg yolks with white wine, salt, and pepper in a metal bowl. Place over a hot water bath and beat with a whisk until frothy. Gradually fold in butter in small cubes. Stir in crème fraîche teaspoon by teaspoon. Season with salt and pepper to taste.
3.
Rinse chives, shake dry, and cut into fine ribbons. Remove potatoes from foil and break apart. Top with caviar and serve the sauce alongside. Garnish everything with chopped chives.