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Johnny Cakes with Sunburst Caviar and Crème Fraîche
Chef Roly Cruz-Taura of Fifty – Miami Beach, FL
Adapted by

Yield: 16 Servings


  • 1 cup white corn meal
  • 1 teaspoon sugar
  • Salt to taste
  • 1 cup water, boiled
  • 1 egg
  • ½ cup milk
  • Clarified butter, for frying
  • Sunburst Caviar*
  • Crème fraîche
  • Chives

    *Sunburst Caviar is from fresh water trout eggs. The eggs are much smaller than salmon eggs and the color is often brighter.

Combine the corn meal, sugar and salt in a bowl and mix. Whisk in the boiling water. Let the mixture stand for a few minutes, then beat in the egg. Add the milk. (The mixture should be the consistency of mashed potatoes. Add additional milk if the batter is too stiff). Use a small scoop to shape the batter into small cakes; pan fry in clarified butter. Skewer the cakes with a fork.

To Assemble and Serve:
Place Johnny Cakes on a serving platter. Garnish with Sunburst Caviar, crème fraîche and chives. Serve immediately.


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  •    Published: December 2005
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