For New Year’s Eve every year, we prepare dishes that our customers have never seen before. Caviar and cauliflower is a combination that has existed before—it’s just not that common. So we brought it back and made it festive with the blue chips. It makes for a visually stunning plate. Plus, the caviar and the crisp chips are a nice contrast to the puréed cauliflower.
Take off the outside leaves of the cauliflower, separate it into florets, and wash it. Cook the cauliflower in a pot of lightly salted boiling water. When it is absolutely soft, drain it. Place the cauliflower in a medium-size saucepot. Add
Carefully divide the cauliflower purée in the center of four plates. Top the purée with the caviar. Spoon the watercress sauce all around the cauliflower. Decorate with the potato chips by sticking them around the cauliflower purée. Sprinkle with chives and chopped egg yolk.
Note: The blue potato chips definitely add a dramatic look to this delicious dish. As an option, but a less dramatic one, red potatoes can be used for chips; so can blanched asparagus tips. About blue potatoes or purple potatoes: they have a deep blue skin. The flesh is bright blue and the flavor and texture are similiar to russets. They originate and are very popular in the South American Andes.
© 1996 All rights reserved. Published by Wiley.