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Rice, salad, sevruga caviar, carabinero

by Juan Amador
Amador, Austria
 

I remember from my childhood how central rice is in Spanish cooking – paella is one of Spain’s national dishes, always present when I was growing up. This is where my passion for cooking with rice stems from: inspiration based on childhood memories.

Rice, salad, sevruga caviar, carabinero

  • STARTER
    4 PERS.
  • timing
    1H
  • preparation time
    40MIN
  • Cooking time
    20MIN

INGREDIENTS

SALAD
200g rice
50ml Mirin
50ml sushi seasoning
2 pinches of salt
100g cured & cooked veal tongue
50g chopped Piedmont hazelnuts
1tbsp chopped chives

VINAIGRETTE
100ml Champonzu
50ml soy sauce
10ml hazelnut oil
10ml leek oil
50ml sake
20ml Japanese white wine vinegar
1 pinch salt
1 tip of the knife of Xanthan

TOPPING
200g Sevruga caviar
1 piece Carabinero U6 (80g)
 

RECIPE DEVELOPMENT

1 — SALAD
Steam the rice and let it get cold. Mix with remaining ingredients to make a salad.

2 — VINAIGRETTE
Mix all ingredients for the vinaigrette and add xanthan gum at the end to thicken the mixture. Strain vinaigrette through a cloth.

3 — CARABINERO
Lightly salt the Carabinero and steam it at 53°C (127°F), covered for seven minutes. Alternative: fry it in hot olive oil.

4 — ASSEMBLY
Press the rice salad into a ring mould of 5cm and fill the top with caviar. Carefully remove from the ring mould and arrange the Carabinero on the turret. Garnish with a sprig of chives.

SERVING INSTRUCTIONS
Serve in a deep plate.
 

The sushi rice combines perfectly with the veal tongue and caviar, thus underlining the freshness and length of Krug Grande Cuvée 170ème Édition.
 
Krug Grande Cuvée
Krug Grande Cuvée
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