• Fish And Chips

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Fish And Chips


Gourmet, December 1999


Active time: 45 min Start to finish: 1 hr


Makes 80 hors d'oeuvres

2/3 cup crme frache (5 oz)
1 1/2 tsps finely grated fresh lemon zest, or to taste
1 tsp finely chopped fresh chives
1/4 cup olive oil
4 large russet (baking) potatoes
6 oz caviar (preferably osetra)
Special equipment:
Mandoline or other manua

Cooking Instructions
Step 1 Preheat oven to 375F.
Step 2 Stir together crШme frache, zest, chives, and salt to taste. Chill topping until ready to use. Brush 2 large baking sheets generously with some oil. Cut potatoes crosswise on a slight diagonal into 1/8 -inch-thick slices with mandoline. Cut out 80 potato stars with cutter and arrange in 1 layer on baking sheets. Brush tops with more oil and season with salt.
Step 3 Bake stars in batches in middle of oven until golden and crisp, about 10 minutes (stars may curl). Immediately transfer stars carefully with a metal spatula to paper towels to drain and cool (stars will continue to crisp).
Step 4 Serve stars topped with crme frache and caviar.
Step 5 Cooks\' notes:
Step 6 Crըme frache topping may be made 2 days ahead and chilled, covered.
Step 7 Stars may be made 2 days ahead and kept, between paper towels, in an airtight container at room temperature.