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Chef Jason Wilson of Crush - Seattle, WA
Chef Jason Wilson
2319 E Madison St
Seattle, WA 98112
(206) 302-7874

Parfait of Sturgeon Caviar, Preserved Meyer Lemon Sabayon, and Crème Fraiche
Chef Jason Wilson of Crush - Seattle, WA
Adapted by
April 2009
Yield: 6-8 Servings

Preserved Meyer Lemon Sabayon:
¼ cup diced preserved Meyer lemon zest
½ cup water
7 grams Texturas Metil
½ cup Meyer lemon juice
3 egg yolks

Crème Fraiche:
½ cup crème fraiche
1 tablespoon chopped dill
1 tablespoon minced chives

To Assemble and Serve:
Sturgeon caviar
Fried salsify chips

For the Preserved Meyer Lemon Sabayon:
Simmer the preserved Meyer lemon zest and water for 15 to 20 minutes, or until the zest is completely soft. While still hot, transfer the zest to a blender and puree on high, slowly sprinkling in the Metil. Whisk together the puree, lemon juice, and egg yolks in a bowl set over simmering water. Continue to whisk vigorously until the sabayon is foamy and tripled in volume. Pour the sabayon into a Thermo-Whip and charge the canister.

For the Crème Fraiche:
Whisk the crème fraiche until it reaches soft peaks. Fold in the dill and chives.
To Assemble and Serve:
Fill elegant shot glasses halfway with the sabayon. Top the sabayon with a layer of herbed crème fraiche. Place a large quenelle of sturgeon caviar onto the crème fraiche and garnish with small fried salsify chips


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