Caviar, Creme Fraiche, Cucumber and Sea Grass
Creme fraiche and caviar. Lets be honest, I did not eat this. I don't do white food and am a vegetarian. He liked it very much though.
I did sneak a few sea beans though. It was my first time having them. Like the ocean in your mouth. But they are so small it is a nice little salty touch.
Recipe and plating by Adam Ross.
200g white wine vinegar
12g celery hearts
1 persian cucumber
Bring the vinegar, water and sugar to a boil. Add all other ingredients except the cucumber. Slice cucumber thinly. Then remove from heat and pour over cucumber slices. Chill and let sit for 24 hours.
1 lemon cucumber
5 sea beans
Slice the lemon cucumber into thirds. Melon ball the english cucumber. Remove the woody part from the sea beans. Pick the dill plushes.
Arrange: Dress the cucumber, balls, sea beans in the pickling liquid and olive oil and salt. Arrange on the plate. Top with caviar and dill. Add creme fraiche.