Recipe: Potato, Sturgeon, Golden Caviar, Dulse

Samantha Tancredi

Chef Scott Jones leads the team at Menton, a French-Italian inspired restaurant, where he is spearheading changes in the menu and bringing a beautiful dinner to visitors’ tables seven nights a week. With a menu changing every quarter, here is chef Jones’ recipe for one of the dishes currently featured this season: Potato, Sturgeon, Golden Caviar, Dulse.

Menton is located in South Boston, Massachusetts, and is venturing into a new dining structure and introducing two recently developed tasting menus that will surely excite an eclectic appetite. In preserving the classics, the From Elements menu offers the dishes and wine pairings that were favored over the past year. To keep a harmonious balance with this past, the second menu presents Menton’s progressive and forward thinking plates. Titled Into Evolution, this menu is an opportunity to taste the chef’s inventions as he experiments with different ingredients and cooking techniques that inspire him. Here’s the recipe for Potato, Sturgeon, Golden Caviar, Dulse, featured on the Into Evolution menu. A quick word from the chef:

“The inspiration for this dish comes from the classic pairing of potato and caviar. We wanted to present the dish as a mirror image, a reflection of the original pairing. The potatoes are wrapped in a squid ink crust and baked in that crust, making them look like tiny baked potatoes, or we often call them ‘dinosaur eggs’. They are cracked open, like a black egg shell, dressed in dulse (a red seaweed) oil, and pickled red onion. Then instead of using black caviar, we use the very rare, delicate golden caviar, which comes from albino sturgeon, completing the mirror image of the black-shelled potatoes, and the white caviar.”

Squid Ink Wrapped Potatoes

250g AP flour
190g water
10g squid ink
3g salt
2lb fingerling potato
Mix the flour, water, squid, and salt. Mix until combined; the dough will be very wet. Let rest for 1 hour.
Meanwhile, peel the potatoes and cut into 1 inch long pieces.
Roll the squid ink dough into very thin sheets and cut into strips large enough to wrap around the potatoes.
Wrap each potato piece with a thin sheet of dough, cutting away any excess.
Cook the potatoes in the dough at 375ºF for 14 minutes.


1/2lb sturgeon fillet
1 bulb fennel
1 shallot
1/2 cup white wine
Cut the sturgeon into 1-2 oz portions.
Set up a steamer with the white wine, sliced bulb fennel, and sliced shallot.
Steam the fish for 6-7 minutes on medium high heat until the fish is just cooked through.

Dulse Oil

1 cup finely chopped dulse
2 cups olive oil
The day before, finely chop the dulse, and purée in a blender for 2 minutes on high.
Cryo-vac the oil with the dulse.
Let sit overnight.
Strain through a coffee filter the following day.


While the potatoes are hot, pull off half of the shell, and serve facing up. Flake apart the sturgeon into 3 pieces, and top with 3-4 pieces of pickled red pearl onion. Dress with 1-2 tbsp of dulse oil, and top with golden caviar, pinch of fleur de sel, and pink flowers.

Wayne Chinnock

Potato, sturgeon, golden caviar, dulse by chef Scott Jones. © Wayne Chinnock.