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Caviar, Potato and Smoked Haddock

  • Ingredients (for 6 people): 
30g caviar per person

1. For the green juice pipette
40g blanched spinach shoots
40g parsley
10 to 15 sprays of Blissful Plant Italian flat-leaf parsley extract

2. 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

3. 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

4. For the potato mixture
30g onion
150g potatoes
50g chicken stock
100g single cream
100g milk
3.5g salt


  • Preparation
1. Green juice pipette
Mix the spinach shoots and parsley, sieve them and then spray with Italian flat-leaf parsley extract.

2. 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.

3. 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.

4. 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.

  • Presentation
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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