Steamed king crab, purple potato, Champagne, and smoked herring caviar | Roberto Stefani

Recipe for four people

For the purple potatoes

• 150 g purple potatoes
• 30 g butter
• 20 g fresh cream

Procedure

To begin, place a pot of lightly salted water on the stove; peel the potatoes and cut them into even cubes. Once the water boils, add the potatoes and cook until tender, then drain, mash, and add cream and butter. Whisk the purée, then add salt and pepper to taste. Set aside.

For the Champagne foam

• 450 ml Champagne
• 200 ml chicken broth
• 200 ml fresh cream

Procedure

Place all the ingredients in a saucepan and reduce by 1/3 over low heat.

Dish Composition

• 200 g cleaned king crab
• Smoked herring caviar to taste

Procedure

Place a spoonful of purée on the bottom of the plate and arrange the King Crab on top, lightly seasoned with oil and salt. Using a hand blender, incorporate air into the Champagne; remove the foam and arrange it around the King Crab. Finally, place a small spoonful of smoked herring on top of the fish.

Photo: Credits News Eventi Como