'Warm Fingerling Potatoes, Crispy Shallots, Dill, Crème Fraiche, Caviar Gems by Chef Grant MacPherson'

'Warm Fingerling Potatoes, Crispy Shallots, Dill Caviar Gem Crème Fraiche Yield: 4 Servings Ingredients: 12 Pieces Fingerling Potatoes 3 Tbsp Tbsp Kosher Salt 1 Cup Crème Fraiche 4 sprigs Dill plus 1 Tbsp, finely chopped 1 Tbsp Caviar Gems ¼ Cup Crispy Shallots  Method: Place the potatoes in cold water with the sprigs of dill and salt, cook on medium heat for 20 minutes, or until fully cooked. Peel and slice the potatoes into rounds. Mix the crème fraiche, chopped dill, and Caviar Gems. Toss the crème fraiche and the potatoes while they are still hot.   Presentation: In a small gratin dish, create a mound of the potato-crème fraiche mixture. Sprinkle the crispy shallots over the top and serve.' 

Tags: Recipe , Chef , Luxury , spa , potato , RESTAURANT , hotel , Resort , Caviar , caviar gems , Grant MacPherson

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