Slow-poached Hen Egg Yolk, Lobster Roe, American Paddlefish Caviar, Uni, Celery Root Puree, Pea Shoots, Chrysanthemum Leaves, Crispy Sea Weed, Sesame Cracker
You will probably notice over the course of the next few posts that I recently became the proud owner of a shit ton of Uni. What's Uni you ask? Uni is the egg sack or "roe" taken from a sea urchin. It is the non-chicken egg orange stuff you are looking at in the photo above. You will most commonly see it on the menu at a nice sushi place. Whenever someone not "in the know" asks me what it tastes like I say that it tastes like the ocean without all of the salt. Its the best way I can describe it. When I taste it I think of the sea.
I began construction of this dish by poaching some whole chicken eggs in their shells. I chilled them thoroughly before gently cracking them open and removing their contents. I rinsed the eggs under cold running water to remove the white, leaving only the yolk which becomes thicker and firmer from the poaching but still runny. I placed the egg on a small dollop of celery root puree.
I steamed a whole female lobster just enough that it was put out of it's misery, turned red but still basically raw on the inside. I broke it down and removed the the sacks of roe from it's tail and body. I cooked the roe very gently in some melted butter til it turned bright red.
The sauce was made by blending some of the uni with buttermilk, salt, pepper and sherry vinegar.
The caviar and uni were plated as is with nothing done to them at all. I garnished the plate with crispy seaweed, pea shoots and chrysanthemum leaves.
Product:
Organic Celery Root - Blooming Glen Farm
Maine Sea Urchin Roe - Ippolito's
Maine Lobster - 1st Oriental Market
I began construction of this dish by poaching some whole chicken eggs in their shells. I chilled them thoroughly before gently cracking them open and removing their contents. I rinsed the eggs under cold running water to remove the white, leaving only the yolk which becomes thicker and firmer from the poaching but still runny. I placed the egg on a small dollop of celery root puree.
I steamed a whole female lobster just enough that it was put out of it's misery, turned red but still basically raw on the inside. I broke it down and removed the the sacks of roe from it's tail and body. I cooked the roe very gently in some melted butter til it turned bright red.
The sauce was made by blending some of the uni with buttermilk, salt, pepper and sherry vinegar.
The caviar and uni were plated as is with nothing done to them at all. I garnished the plate with crispy seaweed, pea shoots and chrysanthemum leaves.
Product:
Organic Celery Root - Blooming Glen Farm
Maine Sea Urchin Roe - Ippolito's
Maine Lobster - 1st Oriental Market