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Potatoes with burrata and caviar
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 269
  • Fat about 14g
  • Carbohydrates about 24g
  • Protein about 9g
Author: Ivo Adam
This is needed
This is needed for 4 people
Potatoes
  • 12 raclette potatoes
  • salted water, boiling
Burrata filling
  • 1 burrata (approx. 150 g), finely chopped
  • 1 tbsp olive oil (e.g. Fine Food olive oil with basil)
  • 1 tbsp crème fraîche
  • 0.25 tsp sea salt (e.g. Murray River Salt Flakes)
  • 20 g white sturgeon caviar (e.g. Fine Food Swiss Alpine Caviar)
  • 2 sprigs basil, leaves torn off
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And that's how it's done
And that's how it's done
Potatoes
Cut a little off the upper and lower part of the potatoes, scoop out the insides using a melon baller, leaving a border of approx. 3 mm. Cook the potatoes (uncovered) in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, allow to cool slightly, transfer to a plate.
Burrata filling
Mix the burrata, oil, crème fraîche and salt, stuff the potatoes with the mixture. Top with the caviar and basil leaves.