for 4 person

Potatoes

12	raclette potato
	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
¼ tsp	sea salt (e.g. Murray River Salt Flakes)
20 g	white sturgeon caviar (e.g. Fine Food Swiss Alpine Caviar)
2 sprig	basil, leaves torn off

How it's done

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.

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