Confit Potato
Chamomile Honey, Cultured Cream, Caviar, Nori Powder
Chefs Carrie and Rubert Blease of Lord Stanley | San Francisco
Yield: 8 servings
”This dish is warm and simple, yet luxurious, showcasing how the floral, sweet notes of wild honey can match the earthiness of potato and the oceanic salinity of caviar and seaweed.” — Carrie and Rubert Blease
Adapted by StarChefs | August 2024 | Photo: Andria Lo
INGREDIENTS
Chamomile Honey:
200 grams honey
15 grams chamomile
8 grams kosher salt
5 grams toasted fennel seed
5 grams toasted coriander seed
12 grams lemon peel
Bay leaf
Confit Potato:
Kosher salt
8 small Yukon gold potatoes
Cultured Cream:
60 grams cultured cream
3 grams smoked salt
To Assemble and Serve:
50 grams nori powder
96 grams caviar
METHOD
For the Chamomile Honey:
In a saucepan over medium-high heat, bring 50 grams water to 194°F. Remove from heat. Add chamomile and let steep 4 minutes. Strain liquid into a nonreactive container. Add honey and salt. Mix until honey is fully dissolved. Stir in toasted seeds, lemon peel, and bay leaf. Set aside.
For the Confit Potatoes:
Heat the water bath of an immersion circulator to 192°F. Bring a large pot of salted water to a boil. Add potatoes and blanch 45 seconds. Transfer potatoes to an ice bath and let cool. Once cooled, peel potatoes, making sure to not damage any flesh and keeping potatoes in their original shape. Transfer peeled potatoes to a vacuum bag. Add Chamomile Honey. Seal and cook sous vide 10 hours.
For the Cultured Cream:
In a mixing bowl, combine cream and salt. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Place nori powder on a small baking dish. Set aside. Using a Parisienne scoop, create 8 uniform Confit Potatoes balls. Roll in nori powder to evenly coat, then arrange Confit Potatoes on a small wooden serving slab. Top each with 12 grams caviar. Finish with Cultured Cream, placed between the Confit Potatoes to fill cavities.
