Dill Cream, Brioche Toast, Egg Yolk and Paddle Fish Caviar
Submitted by Simon Lewis, Executive Chef, The Riviera Country Club, Pacific Palisades, Calif.
For the Dill Cream:
(Part One)
325g diced raw fennel, no core
125g milk
7.5g pernod
50g chicken bouillon
1 star anise
2.5g salt
(Part Two)
7g corn starch
7g water
(Part Three)
55g fresh dill sprig (reserve three for garnish)
Procedure:
• Put all Part One ingredients into a cryovac bag. Cook at 100ºC for 45 minutes.
• Open bag and discard 125g of liquid.
• Blend the reserved in Vita-Prep until smooth.
• Pass through a fine tamis sieve.
• For Part Two, mix corn starch and water to make a slurry.
• Add fennel puree to a saucepan and begin to heat.
• Using a whisk, thicken puree with corn starch.
• Cook out corn starch for five minutes. Chill over ice bath.
• For Part Three, blanch dill in salted boiling water for five minutes, stirring constantly. Shock in ice water.
• Blend in Vita-Prep with enough fennel cream on high, until smooth.
• Pass through a fine tamis sieve.
• Add to iSi siphon with two cartridges.
For the Brioche:
• Cut brioche rounds, using a #45 Matfer cutter.
• Toast in a skillet with a little butter, until golden brown.
For the Egg Yolk:
• Using an immersion circulator, heat a water bath to between 144ºF/62ºC.
• Find a small deep tray or loaf pan, ideally with a lip that will fit in the water bath. A flat-bottomed container keeps the yolks separate during cooking.
• Fill pan with blended oil to a depth of 5 cm. This volume will support some convection within the oil and insulate the surface to ensure even cooking.
• Set the pan into the water bath so the water is above the level of the oil, but not spilling into the pan. Tape pan into place. Cover pan with foil or lid.
• Separate yolks from the whites and slip the yolks into the oil.
• Gently stir the oil, moving the spoon in between the yolks, to coat each one.
• Cook sous vide for one hour.
• Serve warm.
For Plating:
• Siphon dill cream into the bottom of the dish.
• Place down brioche toast.
• Carefully place egg yolk on top of the brioche.
• Lay down dill sprigs.
• Place caviar on top of the yolk.
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