Potatoes with burrata and caviar

Total time: 30m
Preparation Time: 30m

For 4 people


Ivo Adam

Nutritional Information

Contains 269 Kcal, 9g Protein, 24g Carbohydrates, 14g Fat


  • 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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  • 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.
  • Tip:

    Cook the inside of the potatoes in boiling salted water. Allow the potato to cool slightly, mix with vinegar, oil, herbs, salt and pepper, and serve as a salad.

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Products used in this recipe

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