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Patrick Robertson,Chef
one sixtyblue, 160 North Loomis Street, Chicago, IL, Phone: 312-850-0303


TIAN OF CELERY ROOT AND SMOKED STURGEON AND FINGERLING POTATO CUPS FILLED WITH CREME FRAICHE AND OSETRA CAVIAR

Ingredients:

  • 6 medium sized fingerling potatoes
  • 1 medium sized celery root
  • 2 ounces smoked sturgeon, sliced thin
  • 3-4 ounces horseradish emulsion (instructions included)
  • 1 ounce Osetra caviar
  • 2 ounces creme fraiche
  • Garden cress or water cress, trimmed

Method and Technique:
Cut fingerling potatoes into quarters. With small melon baller, remove one- half of the inside of the potato being careful not to break the outside skin.

Blanch potato in boiling, salted water until tender. Remove and cool. Do not shock potatoes in water.

Peel celery root and cut in half. Grate celery root or cut into strips with Japanese mandoline. Hold celery root in water with lemon for later use.

Remove celery root from water and dry.

In bowl, mix dry celery with horseradish emulsion to bind. Season with salt and pepper to taste.

With small spoon, fill fingerling ppotato cups with creme fraiche. Top creme fraiche with a generous dollop of caviar. Hold in refrigerator.

For Horseradish Emulsion:

  • 3 ounces freshly grated horseradish
  • 1-2 cups olive oil (not extra-virgin)
  • 1 egg white
  • 3-4 ounces chicken stock or canned broth (cold)
  • Fresh lemon juice and salt to taste

    In blender, add chicken stock, egg white, and grated horseradish.

    With blender running, slowly add olive oil in thin stream until mixture becomes thick.

    Season with salt and lemon juice to taste.

    To assemble the dish:
    With round or square mold, lightly press celery root into one-quarter of mold's height to form.

    Proceed with smoked sturgeon by pressing it lightly into mold to one-half of mold's height.

    Fill remaining one-quarter of mold with trimmed cress and carefully remove mold.

    With palette or small knife, lift sturgeon tian and place on plate.

    Serve with three fingerling potato cups placed just to the left of tian.

Aphrodisiacs Archives:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1
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