1 Put your seawater or water with added seaweed in a pot (ask your fishmonger), pour in your potato balls then bring to a boil for 8 minutes then turn off the heat and keep covered.
2 In a bowl place your egg yolks then add the cream, wakame powder, salt (a little) and a pinch of turmeric stir with a whisk then place in small molds just about 1 cm high, broil in the oven for 1 minute then remove and let cool.
3 When your molds are well chilled place your caviar dome in the center.
then drain your potatoes which will still be warm and in a pot very quickly coat them in melted butter then place on your caviar.
Serve immediately and indicate to your guests how to enjoy your recipe: in a spoon catch some of the base, the remaining caviar on top and the small warmed potato with it and eat it all in one go so that in the palate the difference between hot, cold and difference in textures will make the taste of the caviar explode in the mouth.
*As usual I thank the producer of the Esturgeonnière michel
Berthommier for sending a product of always equal quality
www.caviarfrance.com
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