Caviar: Traditional Ideas Traditional Garnishes (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 ounces caviar |
2 hard-boiled eggs |
1 small red onion |
1 small bunch of parsley |
1/2 cup capers |
6 toast points |
chive cream |
1 cup sour cream |
1/4 cup white wine |
lemon |
1/2 cup chopped chives |
salt and white pepper |
salmon rosettes |
1/4 pound smoked salmon, already sliced |
new potatoes |
4 new potatoes, blanched with skin on |
4 small crepes (4-inches round) |
4 long chives, blanched |
garnish |
edible flowers |
1/2 cup herb salad ( chervil sprigs, snipped chives, tarragon leaves, small basil leaves) |
Directions:
1. For the eggs: Pass the yolks through a small fine sieve. For the white: Chop the whites finely. **The whites need to be chopped instead of passed through the sieve because of the water content in the whites. If they are passed through a sieve they will be wet and hard to handle. For the red onion: Brunoise the red onion. Finely chop the parsley. For the Chive Cream: In a small mixing bowl, combine all the ingredients together and mix thoroughly. Season with salt and pepper. For the Rosettes: On each piece of salmon, spread 1 tablespoon of the chive cream on top of the salmon. Roll the salmon into a rosette and garnish with the caviar. For the New Potatoes: Slice one end of the potato off, so the potato will stand. Using a melon baller, slightly scoop out the center of the potato. Season with salt and pepper. Fill each potato with chive cream and garnish with caviar. For the Purses. In the center of each crepe, dab a small amount of the chive cream and top with caviar. Tie the purses with the long chives. Place the caviar in a serving dish with crushed ice in the center of a platter. Arrange the garnishes around the platter in separate piles. On a platter, place the rosettes, new potatoes, and purses and garnish with the remaining garnishes.
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