


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.
dill pickle
200g white wine vinegar
100g water
100g sugar
12g garlic
20g dill
12g celery hearts
salt
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
english cucumber
5 sea beans
dill
creme fraiche
osetra caviar
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.