Salmon and Sturgeon Carpaccio, Caviar, Blini and Mache

Salmon and Oregon White Sturgeon Carpaccio

Caviar, Mache, Lemon Chive Blini

Cure

One side salmon

One side sturgeon

1 oz fresh dill

1 oz toasted fennel seed, ground

16 oz sea salt

16 oz sugar

16 oz vodka

Method:

Marinate salmon and sturgeon with dill, salt, fennel, sugar, and vodka 24 to 48 hours. Rinse and pat dry. Allow pellicle to form for 24 hours. Slice thin lengthwise on slicer and layer on plastic wrap. Brush salmon and sturgeon alternately with dill and olive oil. Torchon and freeze. Slice thin for service.

Mirin Vin

2 oz mirin

1 oz key lime juice

1 oz lime juice

1 oz orange juice

1 oz grapefruit juice

salt and pepper

olive oil

Brush on sliced carpaccio before service.

Lemon Chive Blini

dry

2 c cake flour

1/4c all purpose flour

1 T baking powder

1 t salt

½ t nutmeg

wet

1 c buttermilk

6 oz butter

¼ c sugar

¼ t vanilla

5 egg yolks

5 egg white

zest of half lemon

1 T chives, add to order

Method:

mix butter, buttermilk until warm, 100degrees

whisk in egg yolks until smooth

whip egg whites

fold dry and wet, add whipped whites last

cook three small per order, to order, fifty cent size

Garnish

¼ oz Caviar, mache plouche, crème fraiche thumb

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