(141g per person)
475ml heavy cream
15ml white wine reduction
15ml fish sauce
1 lime zested and juiced
60g butter dice
945ml Champagne vinegar
945ml white wine
1 garlic clove crushed
2 julienne shallots
4 pieces peppercorn
2 pieces lime leaf
¼ bunch thyme
4 Yukon potatoes
4 finger limes, popped and seeded
30ml chives, minced
50g Oscietra caviar
Reduce heavy cream by half. Season with lime zest, fish sauce and wine reduction. With a hand blender emulsify the butter slowly.
Reduce all ingredients to 60ml volume and strain.
Peel the potatoes and using a smaller melon baller, scoop the potatoes, place in a pot and cover with water.
Add salt, bring to a boil and strain. Place on a lined sheet tray.
Preheat the oven to 190°C.
Heat a saucepan on medium high heat, add the olive oil.
Season the fish on all sides and pan sear skin side down.
Finish in the oven for 5-7 minutes depending on the thickness of the fish.
Warm the beurre blanc, add the potatoes and warm.
Add the caviar and finger limes.
The beurre blanc is rich and creamy with pops of the tart finger limes, which add not only a citrusy but slightly floral layer of depth. The bright freshness of Krug Rosé 27ème Édition helps cut through the richness of the sauce, leaving the palate refreshed while the minerality of the caviar creates contrast with each sip.
Louisiana, United States
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.