“Cloud” of Iranian oscetra caviar
Da Vittorio
Chef: Enrico y Roberto Cerea
Country: Italia
City: 24060 Brusaporto
Address: Via Cantalupa
(+39) 035681024info@davittorio.com
A stellar reinterpretation of timeless flavors: the “cloud” of Iranian oscetra caviar. An ethereal potato foam encircled by an exquisite milk skin. It is served over sour cream and provides a bed for the majestic sturgeon roe. The textures and forms change, but the flavors are preserved, captured with an astonishing refinement. Sublime. Perfection made reality.
The Recipe
Ingredients
For the sour cream:
- 50 g packaged sour cream
- Chives
- Milk
- Salt and freshly ground pepper
Season the sour cream with salt, pepper and chives. Lighten the mixture by adding a small amount of milk, to taste.
For the potato foam:
- 1 kg potatoes, boiled in salted water
- 50 ml cream
- 120 ml extra virgin olive oil
- 200 ml boiling water from the potatoes
- Salt and freshly ground pepper
Bring the potatoes to a boil in the salted water and drain. Pass the potatoes through a “mouli” and add the oil and pre-heated cream. Place the preparation in a mixer and blend until obtaining a uniform dough. Add the cooking water from the boiled potatoes while blending continuously to adjust the texture of the puree.
Place the mixture into a siphon with 2 charges and serve at 55º C.
For the milk skin:
- 1 l milk heated to 72º C
Heat the milk in a pan until it forms a skin or thin film. Remove and set aside covered with plastic film.
Assembly:
Pour the sour cream into the base of a dish or bowl and arrange the milk skin “cloud” with the potato foam. Crown the arrangement with caviar to taste and finish the dish by sprinkling with fresh chives.