Potato & Leek Velouté with Caviar

Silky potato and leek velouté, chilled Zagros Caviar and golden crisp leek. A Zagros recipe inspired by our collaboration with chef Amaya Martorell; not her original recipe.

Serves 4 as a starter. Prep: 15 minutes. Cook: 30 minutes.

Ingredients

• 300 g cleaned leeks, white and pale green parts, plus 50 g for the crisp garnish
• 400 g floury potatoes, peeled and diced
• 30 g unsalted butter
• 750 ml light vegetable stock, plus extra to adjust
• 100 ml double cream
• 30–40 g Zagros Caviar
• Neutral oil, for frying
• Salt and white pepper, to taste
• Microgreens, optional

Method

1. Slice and wash the leeks thoroughly. Melt the butter in a saucepan and soften the 300 g leeks over low heat for 8–10 minutes without colouring.
2. Add the diced potatoes and stock. Simmer gently for 18–22 minutes, until the potatoes are completely tender.
3. Blend briefly until smooth, avoiding overworking the potatoes. Stir in the cream and add a little stock if needed for a silky, spoonable texture. Warm gently and season lightly, allowing for the saltiness of the caviar.
4. Cut the reserved leek into very fine strips, wash and dry thoroughly. Fry in small batches in oil at about 160°C until lightly golden, approximately 1–2 minutes. Drain on kitchen paper.
5. Spoon the velouté into shallow bowls and let it cool until warm rather than piping hot. Add the chilled caviar, crisp leek and optional microgreens just before serving.

Recipe developed by Zagros, inspired by the dish prepared with chef Amaya Martorell. This is not the chef’s original recipe.