Ingredients
Potatoes
Set 1
90g Yukon gold potatoes, peeled and scooped into very small pariesienne
175g water
2g kombu
1 thyme sprig
½g garlic clove, lightly smashed
3g salt
130g cooking liquid
¼ g xanthan
Verbena tea
2g verbena
2g lemon peel, pith removed
90g water (185 degrees)
8g salt
To serve
12 pieces cooked potatoes
3tbsp cooking liquid
1tbsp butter
1tbsp tapioca
10g caviar
5 small pluche chervil
Sprinkle minced chives
Tapioca
650g water
40g tapioca
To serve
1g microplaned lemon zest
4g fresh lemon juice
Method
Potatoes
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.
Verbena tea
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.
Tapioca
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.
To serve
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.