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Twenty-four 1 1/2-inch-in-diameter round red-skinned potatoes
2 large egg yolks
1 or 2 anchovy filets
2 garlic cloves, quartered
2 tablespoons lemon juice
1/4 teaspoon cayenne
3/4 cup almond oil
2 tablespoons minced fresh dill
1/4 cup caviar, salmon, osetra, or beluga
Bring about 2 inches of water to a boil over high heat in
a large saucepan. Place the potatoes in a vegetable steamer,
set it over the boiling water, and cover. Reduce the heat
to medium and steam the potatoes until just tender when pierced
with a fork, with a little give, about 15 minutes. Pour the
potatoes into a colander set in the sink and refresh under
cool running water until room temperature.
Cut a thin slice off the bottom of each potato (so it will
stand up), then use a small melon baller or a grapefruit spoon
to scoop out a rounded hole on the side of the potato opposite
the cut bottom. Set aside for 10 minutes, just to make sure
the centers are at room temperature.
Meanwhile, place the egg yolks, anchovy filets, garlic, lemon
juice, and cayenne in a food processor fitted with the chopping
blade or in a large blender. Pulse or blend a few times until
the filets are well chopped.
With the machine running, add the oil in the slowest drizzle,
either through the feed tube or through the center opening
in the blender lid. It's imperative that you add the oil slowly
so that it has a chance to emulsify into a sauce. Once all
the oil has been added, continue processing or blending until
thick and smooth, about 30 seconds. Cover and refrigerate
(you can store the sauce in the refrigerator for up to 1 week).
Stir the dill into the mayonnaise-like sauce. Spoon 2 teaspoons
into each potato. Top each with about 1/4 teaspoon of caviar.
Makes 24 cups
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