Rice, salad, sevruga caviar, carabinero by Juan AmadorAmador, 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 170^ème Édition.

English

Rice, salad, sevruga caviar, carabinero by Juan AmadorAmador, Austria