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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.
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