Siberian
Sturgeon Caviar* with White Asparagus, Celery Root and
Fennel Root PurÈes, and Meyer Lemon Emulsion
By Cal Stamenov - Marinus
at Bernardus Lodge,
Carmel Valley, CA
Serves 6
Ingredients for the Meyer
lemon emulsion::
2
oranges, juiced
2 Meyer lemons, juiced
3 limes, juiced
1/2 C olive oil
1 t saffron
Salt and pepper to taste
Procedure:
In a small sauce pot, combine orange, lemon and half of
lime juice. Heat over medium heat until reduced by three-fourths.
Remove and allow to cool. Emulsify juice with olive oil,
remaining lime juice and saffron. Season with salt and
pepper.
Ingredients
for the celery root purée:
1 C celery root, diced 1/2î
1/2 C heavy cream
Salt and pepper to taste
Procedure:
Combine cream and celery root in a small pot. Simmer over
medium heat until celery root is tender. Remove from heat
and purée in blender. Season with salt and pepper.
Ingredients
for the white asparagus:
12 asparagus tips
Procedure:
Blanch asparagus tips in boiling water for 10 seconds.
Immediately place in an ice bath to stop cooking process.
Ingredients
for the fennel root purée:
1 C fennel root, diced 1/2î
1/2 C cream
1/2 C chervil
1/2 C parsley
Salt and pepper to taste
Procedure:
Combine cream and fennel root in a small pot. Simmer over
medium heat until fennel root is tender. Remove from heat
and purée in blender. Season with salt and pepper.
Cool.
Ingredients
for the leek:
1 leek, diced 1/8î
2 T olive oil
Salt and pepper to taste
Procedure:
Sauté over medium heat until tender. Season with
salt and pepper. Remove from heat and cool.
To
Assemble and Serve:
1/2 oz. caviar
2 tips asparagus
1 T celery root purée
1 T fennel root purée
2 T sautéed leek
1 T Meyer lemon emulsion
2 sprigs chervil
Smooth
purées against the bottom of each dish and place
sautéed fennel in middle. Arrange 2 spears of asparagus
and drizzle with citrus vinaigrette. Garnish with 1/2
ounce of caviar and chervil.
*Seafood
Watch: recommends farmed sturgeon caviar from the U.S.
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