Avocado and Caviar Sushi
Serves 6 as a small starter
For the sushi vinegar
10g sugar
15ml rice vinegar
½ tsp sea salt
For the rice
200g sushi rice (short grain sticky rice)
¼ tsp salt
For the sushi
½ tsp vegetable oil
30g rocket leaves, roughly chopped
2 tsp sesame seeds
½ tsp wasabi from a tube
1 tsp soy sauce
1 ripe Hass avocado
6 tsp black caviar
1 tsp trout caviar
5g shiso (perilla) micro leaves or watercress to garnish
1 To make the sushi vinegar, put the sugar, rice vinegar and salt
into a pan and heat until the sugar and salt dissolve. Set aside to
cool.
2 To prepare the sushi rice, wash and drain the rice and putit
into a small pan. Add 250ml of water and some salt then put the lid
on and cook over a medium to high heat. Once the water boils, turn
the heat down and cook for 12 minutes. Remove from the heat and
leave to stand for 10 minutes.
3 When the rice is ready, mix it with the prepared vinegar, and
allow it to cool. Next brush a 9x19cm tin with the oil, then line
it with a sheet of clingfilm. Spread half of the riceevenly over
the bottom of the tin and press it down lightly, then place a layer
of rocket leaves and sprinkle 1 tsp of the sesame seeds on top.
4 Mix the wasabi and soy sauce together and sprinkle half of it
over the leaves. Add a second layer of rice, and press down lightly
again. Place the tin in the fridge for at least 10 minutes to
rest.
5 To serve, take the sushi out of the tin and peel away the
clingfilm. Using a sharp knife, divide the sushi into 6 pieces.
Slice the avocado and arrange it on top, then spoon on the black
caviar. Decorate with micro leaves, trout caviar and sesame seeds,
and dress with a few drops of the soy and wasabi mixture.
Caviar Spaghetti
Serves 4 as a starter
240g dried spaghetti
2 tbsp salted butter
150g onion, thinly sliced
4 tbsp white wine
3 tsp garlic chives or chives
4 tbsp double cream
4 tsp caviar
1 Cook the spaghetti in salted, boiling water for 10 to 12
minutes.
2 Melt the butter in a frying pan. Sauté the onion over a medium
heat for about 5 minutes. Add the white wine and continue to cook
until the liquid has halved in volume.
3 Once the spaghetti is cooked, drain it and put it in a frying
pan. Toss it with the onion and wine mixture, before adding the
chives and double cream.
4 Season with salt and pepper before dividing between four
plates and topping with caviar. Serve immediately.
Eggs with Caviar served with Cream Cheese and Smoked Salmon
Bagels
Serves 4
For the eggs
4 organic or free-range eggs
4 tbsp white wine or Champagne
10g salted butter
1 tsp cream cheese
2 tsp caviar
Small piece of edible gold leaf
For the bagels
2 bagels
120g cream cheese
140g smoked salmon
Half a lemon, cut into wedges
1 Boil the eggs for 8 minutes, then cool them in cold water for
5 minutes. Peel away the shells, and slice off the top of the eggs.
Carefully scoop out all of the yolks and set aside.
2 Heat the white wine in a small pan over a medium to high heat
until it is reduced by half. Add the salted butter and allow it to
melt, before adding the boiled egg yolks and mixing thoroughly. If
the mixture is lumpy, press it through a fine mesh sieve. Once
cooled, add the cream cheese and season with salt and pepper.
Return the yolk mixture to the hollowed egg white, filling it up.
Top each egg with half a teaspoon of caviar and decorate with
edible gold leaf.
3 Halve and toast the bagels. Spread with cream cheese and top
with the smoked salmon slices. Season with salt and pepper and put
the lemon wedges on the side.
Bloody Mary Jellies with Caviar
Serves 6
For the cucumber vodka
Half a cucumber
150ml vodka
For the tomato jelly
120ml tomato juice
A pinch of salt
tsp sugar
1½ sheets of gelatine
For the vegetable jelly
120ml vegetable stock
1½ sheets of gelatine
For the cucumber vodka jelly
50ml water
70ml cucumber vodka
1½ sheets of gelatine
For the final preparation
90g tomatoes, cut into 5mm cubes
75g celery, cut into 5mm cubes
75g cucumber, cut into 5mm cubes
5g fresh coriander leaves
6 tsp sour cream
6 tsp caviar Lime wedges to serve
1 To make the cucumber vodka, slice the cucumber and put it in a
glass jar. Add the vodka, and leave it for 3 to 4 days to
infuse.
2 Soak all of the sheets of gelatine in water for 10 minutes,
then drain and squeeze off any excess. For the tomato jelly, put
the tomato juice, salt and sugar in a pan and warm on medium heat.
Add 1½ sheets of the softened gelatine. Once melted, pour into a
10x15cm plastic container and set aside to cool.
3 For the vegetable jelly, heat the stock and add 1½ sheetsof
gelatine, then pour into another container and cool. For the
cucumber vodka jelly, heat the water, add 1½ sheetsof gelatine,
then add the vodka before setting aside ina plastic container to
cool. Once the jellies are cooled, put them in the fridge and leave
for 4 hours.
4 When the jellies are set, turn them out onto plates. Cut into
5mm cubes with a sharp knife and assemble the layers of ingredients
in the following ascending order: tomato jelly, chopped tomatoes,
vegetable jelly, vodka jelly, chopped celery and chopped
cucumber.
5 Just before serving, roughly chop some fresh coriander and
sprinkle over the cucumber, then add 1 tsp of cucumber vodka. Top
each with 1 tsp of sour cream and the caviar. Serve with lime
wedges.