Green Peas with Aquitaine Black Caviar
Appetizers • French
Description
Green peas with Aquitaine black caviar
Ingredients
- Green Peas 20 oz
- Mineral water 1½ l
- Onion 10 oz
- Gelatin 0 oz
- Red Caviar 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Bring salted water to a boil, cook 250 grams of fresh peas in it, and immediately transfer them to ice. Mix the peas with 700 milliliters of mineral water and a few ice cubes. Transfer to a cone-shaped strainer set over a bowl, cover with parchment paper, and let it sit overnight. In the morning, collect the green liquid.
Step 2
Cook the remaining peas in salted water, then cool them in ice water and blend with 150 milliliters of mineral water. Season with salt to taste. Then, dilute half of the puree with mineral water to achieve a sauce-like consistency.
Step 3
Mix 75 grams of pea water with 175 grams of pea puree. Soak 2.5 grams of sheet gelatin, then squeeze it out and dissolve it in the pea mixture. Pour the mixture into small hemisphere molds and refrigerate to set for half an hour.
Step 4
Chop the onion and sauté it in a dry pan until it releases its juices. Pour in 500 milliliters of mineral water and let it simmer over low heat. Strain the liquid through a sieve and add 7.5 grams of softened gelatin and 5 grams of salt. Pour the liquid into a siphon and chill it in ice for half an hour.
Step 5
Using a spoon, remove the insides of the gelatin dome and place them in a small serving dish with the dome facing up. Fill the space between the plate and the dome with diluted pea puree using a culinary syringe. Top with Aquitaine caviar and place some pea puree alongside it. Finally, use a siphon to add the onion foam on top of the caviar.
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