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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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