Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


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
  • 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
View these products
And that's how it's done
And that's how it's done
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.