Kaviari caviar, potato and smoked haddock
For 6 people

30g caviar per person

For the green juice pipette
40g blanched spinach shoots
40g parsley
10 to 15 sprays of Blissful Plant Italian flat-leaf parsley extract (Baume des Anges)

For the smoked haddock jelly
30g onions
30g leek
30g celery
30g potato
1/4 garlic clove
200g sturgeon
160g fish fumet
80g milk
100g cream
Sheet gelatine

For the chive cream
200g sour cream
20g red onion, chopped
20g chopped chives
3g salt and 3g pepper
1cl vodka
1 sheet gelatine
20g water

For the potato mixture
30g onion
150g potatoes
50g chicken stock
100g single cream
100g milk
3.5g salt
Kaviari caviar, potato and smoked haddock
Happy plant n°20L Italian flat-leaf parsley
A recipe of: Arnaud Lallement Sponsor of Italian flat-leaf parsley
Difficulty : star_on.jpgstar_on.jpgstar_on.jpg
Green juice pipette
Mix the spinach shoots and parsley, sieve them and then spray with Italian flat-leaf parsley extract.

Smoked haddock jelly
Sweat all the vegetables without browning them for 5 minutes, add the garlic, diced smoked haddock and all the liquids. Continue cooking for about 6 minutes. Mix, sieve with a chinois (cone-shaped sieve) and gelify, using 7 sheets per litre.

Chives cream
Mix the cream, water, vodka, salt and pepper. Heat and add the gelatine (having soaked it beforehand).
Add the red onion and chives once the mixture has cooled.

Potato mixture
Sweat the chopped onions, add the finely diced potatoes, stir in the white stock, and season. Continue cooking, add the milk and cream, reduce to 350g.
Mix then put the mixture in the siphon.

In a shallow dish, put a spoon of chive cream in a 14 cm metal ring, leave to set, cover with smoked haddock jelly and leave to set again in the refrigerator.
Just before serving, put a few dots of green juice and put the caviar quenelle in the centre. Serve the potato siphon on the side. You can top with some little croutons.


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