Potato
Leek Soup with Caged Oyster,
Crème Fraiche and Caviar
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Made
with:
Bonewerks CulinArte' Chicken Glace
Serves
4
Soup Base Ingredients:
4 cups Water
1 lb. Bonewerks
CulinArte' Chicken Glace
1 cup Leek (diced)
1 cup Carrots (diced)
2 cups Rusted Potato (peeled diced)
TT Salt & pepper
1 tbls Vegetable Oil
Procedure:
1. Sauté leeks, carrots, and celery
in it vegetable oil until trans-lucent, approximately
3- 5 minutes. Add water, Bonewerks
CulinArte' Chicken Glace,
potatoes and simmer 30 minutes. Puree and keep warm.
Caged
Oyster Ingredients:
1 cup Shredded Potato (Hash brown style)
4 each Shucked Oyster (medium size)
2 Leek (1/2 pieces, blanched)
1 oz. Red Tobiko Caviar
12 Chives
4 tspn. Crème Fraiche
4 - (12"x12") sheets of Plastic Film
4 cups Vegetable Oil
Procedure:
1. Take 1 sheet of plastic film in center
put 1/4 shredded potato in center and spread out everywhere.
Place 1 shucked oyster in center o potato picking up each
corner of film carefully bring to center creating an egg
shape mold. Twist film to hold shape and freeze. (can
be done ahead)
To
Assemble:
Heat 4 Cups vegetable oil to 375° in small pot so
oil is deep level. Remove frozen potato and oyster from
film and fry in oil until golden brown. Ladle potato leek
soup in bowl. Top with Crème fraiche long chive
and caviar. Arrange pieces of leek around bowl and top
with caviar.
Other
Great Related Links:
The
Bonewerks CulinArte' Method of Composed Soups
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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