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

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

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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