Ingredients:
2 ea farm fresh hen eggs
1 bulb celery root (peeled and chopped)
1 c Heavy cream
1 oz American Sturgeon Caviar
2 ea Maine Yukon Gold potatoes
1 bu chives with blossom
White Truffle oil
Kosher salt
Method:
Set eggs at room temp for 30 minutes then poach in boiling water for exactly 5 minutes. Quickly plunge into an ice bath for 3-4 minutes to cool. Peel the eggs and set aside. Peel the potatoes and cut into ribbons with a rotary channel knife or julienne into matchsticks. Fry the potatoes in vegetable oil until golden and crispy. Drain and season with salt.
Assembly:
Set a pool of celery root puree in the center of each of four plates. Arrange a nest of crispy potatoes in the center of each pool. Warm the eggs by gently placing them back in the hot water for about one minute. Slice the eggs in half lengthwise and set yolk side up in the center of each nest. Garnish each egg with a quarter on an ounce of caviar and a chive stick. Drizzle truffle oil around the plate and garnish with chive flowers. Simmer celery root in cream until tender, season with salt and hold warm.
Method:
Set eggs at room temp for 30 minutes then poach in boiling water for exactly 5 minutes. Quickly plunge into an ice bath for 3-4 minutes to cool. Peel the eggs and set aside. Peel the potatoes and cut into ribbons with a rotary channel knife or julienne into matchsticks. Fry the potatoes in vegetable oil until golden and crispy. Drain and season with salt.
Assembly:
Set a pool of celery root puree in the center of each of four plates. Arrange a nest of crispy potatoes in the center of each pool. Warm the eggs by gently placing them back in the hot water for about one minute. Slice the eggs in half lengthwise and set yolk side up in the center of each nest. Garnish each egg with a quarter on an ounce of caviar and a chive stick. Drizzle truffle oil around the plate and garnish with chive flowers. Simmer celery root in cream until tender, season with salt and hold warm.