Caviar purists suggest that the ideal way to enjoy a hit of the briny roe is atop something starchy and a little rich, such as a blini or a potato.
Nury prefers Yukon Gold potatoes for their natural creaminess, reducing the amount of fat while keeping the purity of the potato flavor intact.
His recipe for baked potatoes combines roasted Yukon Golds with tangy creme fraiche, lemon zest and chives, topped with caviar and preserved lemon for indulgence.
Nury emphasizes bringing special touches to familiar ingredients, stating, 'My job as a cook is to elevate these flavors,' enhancing yet retaining core flavors.
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