Caviar With Jacket Potato And Sour Cream

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Nordic	Nordic, Nosh	1	Servings

INGREDIENTS

2		250 g, 9oz large baking
		potatoes scrubbed
		clean and skin
		pricked slightly
150	g	Best Beluga caviar, 5oz
60	g	Unsalted butter, 2oz
150		Soured cream, 5 fl oz
		Sea salt and fresh ground
		black pepper

INSTRUCTIONS

Loj (rom means literally 'cream', or as we understand it - the
'caviar' or roe of the fish) is a fresh-water mountain fish that as
far as I know, isn't available in the UK (any potential suppliers
please let us know). You can use any caviar you like as a substitute
but try to avoid the salty and unpalatable roe of the lumpfish - it's
much too salty.  Fish with potatoes are a mainstay of the Nordic
countries and as is  often the case, the simplest peasant dishes are
the most memorable.  The caviar offered originally in Scandinavia were
orangey-red very  small-sized moist fish eggs called 'Lojr?m' Difficult
to find outside  those shores, we have substituted Beluga caviar,
regarded as the  mother of all caviars - and certainly our favourite.
(Although you  could Oscietra or Sevruga if you preferred).  Look for
the label 'malossal', which indicates low-saltiness, and is a  guide to
top quality. Recently, there has been quite a lot of Iranian  caviar
for sale and generally it is quite good. As for the potatoes,  by all
means start off the baking process in a microwave (indeed it  is one of
the few times it is useful - as it heats from the 'inside'  'out', the
middle does not have to be hard) - but it is imperative to  complete
the process in a regular oven to get the skin nice and  crispy.  Dry
and prick the baking potatoes (King Edwards or Maris Piper are  good
varieties) and bake in a hot oven (180?C/450?F/gas mark 8) for  about
45-55 minutes. It is OK to start off the potatoes in a  microwave for
the first 15 minutes or so but replace in a regular  oven for the last
part of cooking time (20 minutes at least) to  crisp-up the skin and
get the interior to get a 'fluffy' texture.  When soft in the very
middle, split the potatoes along the length and  season with salt and
fresh ground black pepper, dot with a couple of  cubes of the butter
and swirl a couple of large tablespoons of soured  cream into the
split. You should note that the best type is the runny  cream, prepared
in the eastern European tradition, not the stiff  creme fraiche found
in France.  Quickly spoon a couple of spoonfuls of caviar on top of
each potato  and the dish is ready. Some people favour chopped egg or
onion as  additional garnishes, but in this instance, it detracts from
the  simple appeal of this idea.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 716 Calories From Fat: 431 Total Fat: 49g Cholesterol: 129mg Sodium: 28.8mg Potassium: 1574.3mg Carbohydrates: 64.8g Fiber: 8.3g Sugar: 2.9g Protein: 8g