90g Yukon gold potatoes, peeled and scooped into very small pariesienne
1 thyme sprig
½g garlic clove, lightly smashed
130g cooking liquid
¼ g xanthan
2g lemon peel, pith removed
90g water (185 degrees)
12 pieces cooked potatoes
3tbsp cooking liquid
5 small pluche chervil
Sprinkle minced chives
1g microplaned lemon zest
4g fresh lemon juice
Combine the potatoes, water, kombu, thyme, garlic and 2g salt in a small narrow pot and bring to a simmer. Cover with 2 pieces of foil to make them completely airtight and cook in a 225 degree oven for 40 minutes or until potatoes are completely tender without bursting. Drain the potatoes reserving liquid and measure out the 130g into a blender with the salt and xanthan and blend for 30 seconds. Pour the mixture over the potatoes and hold at room temp until needed.
Bruise the leaves, put them in a qt container and pour the hot water over; cover and let steep 30 minutes. Strain through a chinois to give 75g of tea and season with the salt.
Put the water in a small tall pot and bring to a boil. Add the tapioca and simmer until cooked or when a tiny white dot is left in center. Drain through a china cap and rinse under cold running water. Leave to hang in the china cap for 5 minutes then measure the 285g into a qt container and add remaining ingredients, stir well and reserve at room temperature.
Combine the potatoes, cooking liquid, butter and tapioca in a small pot and cook on high heat to obtain a creamy emulsion. Spoon the potatoes and sauce into a tiny bowl in an even layer. Sprinkle with chives, arrange a quenelle of caviar in the center and scatter with chervil.