THE MERCURY GRILL
11909 Preston Road at Forest Lane
972.960.7774
Executive Chef Chris Ward
8 ounces Sevruga or Osetra caviar
4 large Idaho potatoes to make 24 waffle potato slices
6 ounces sour cream
1 tablespoon finely diced chives
1 quart canola oil
TO CUT THE WAFFLE POTATO
Place the mandoline in the ribbed cutter position. Adjust the height to 1/8 inch. Hold the potato in your hand and push against the ribbed cutter and make one “ruffle” cut potato. While still holding the potato in your hand turn the potato 60-90 degrees and push down on the ribbed cutter again. This should make a waffle cut on the potato. If the potato is too thin or too thick, adjust the setting. Finish cutting the four remaining potatoes in warm water to remove some of the starch.
TO FRY THE POTATOES
Place the quart of canola oil in a heavy gauge pot. Heat the oil to 340-350 degrees. Remove the potatoes from the water, pat the potatoes dry. Carefully place 4-5 potatoes in the oil a few at a time. Fry for 1-2 minutes until golden brown and crispy. Remove the cooked chips from the oil and drain on a paper towel. Sprinkle with salt.
ASSEMBLY
Place a large Quenelle or a large teaspoon of caviar on the plate at 6 o’clock position. Place a dollop of sour cream at a 9 o’clock position and 1/2 teaspoon fresh chives in the middle of the plate. Alternatively place 4-6 waffles at the 12 o’clock position. Garnish with fresh bouquet of herbs or flowers. Enjoy!