Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.

In this 6-episode series the chef does not make high-end dishes but instead combines these valuable ingredients to make several dishes that can be cooked in a short period of time and without using sophisticated kitchen appliances. So real festive dishes that anyone can make.

Four of the six episodes are based on the Royal Belgian Caviar (Source: njam). This is the first episode:

Ingredients for 4 servings

  • 2 large potatoes
  • 2 complete eggs
  • 50 g flour
  • 50 ml milk
  • 50 g egg white, beaten
  • cleared butter
  • 1 herring fillet
  • 1 can of gold label caviar
  • salt

Preparation

Cook the potatoes in their skin for 1 hour in the oven at 200 degrees. Cut the potatoes in half and scoop out. Put the potatoes through a food mill. Add with 2 eggs, 2 tbsp of flour and the milk and mix thoroughly. Season with sale and carefully work in the beaten egg white with a spatula.

Put a pan on the stove and add a dash of cleared butter. Leave to heat. Take one tablespoon of the potato batter each time and leave to fry until brown on both sides. If so desired, pieces of herring fillet can be baked together with the potato pancakes.

Serve

Serve the potato pancakes with a spoon of caviar.