Caviar Tostones with Crema

Name: Caviar Tostones with Crema
Yield: Makes 8 Servings
Cuisine: Mexico
Ingredients: ½ cup (120 ml) crema; 2 ounces (55 g) American sturgeon caviar, preferably Tsar Nicoulai brand; Light olive oil, for frying; 1 tablespoon kosher salt; 2 green (unripe) plantains

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Tostones are twice-fried and smashed plantain slices. Their crunchy texture makes them a perfect counterpoint to the caviar in this unusual presentation. For this dish, I use American sturgeon caviar from Tsar Nicoulai, which has farmed sustainably raised caviar in nearby Sacramento County for four decades.

Ingredients

2 green (unripe) plantains
Light olive oil, for frying
1 tablespoon kosher salt

Americas
Mexico
Sacramento
Fish course
Pescatarian
Central America
Gluten-free

Method

Cut off both ends of the plantains. Using a paring knife, make a slit along the length of a plantain, being careful not to cut into the flesh, and then lift off and discard the peel. Repeat with the second plantain. Cut the plantains crosswise into rounds 1 inch (2.5 cm) thick.

Pour the oil to a depth of 1 to 2 inches (2.5 to 3 cm) into a large, deep skillet and heat over medium heat. W