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Sunchoke Veloute, Meyer Lemon, Caviar and Brioche

by David Hawksworth

Serves 4

Prep time 20 minutes, plus

Cooking time 40 minutes

1/4 white onion, diced small

1/2 stick celery, diced small

1 garlic clove

6 tbsp (100 mL) extra virgin olive oil

6 sunchokes, peeled and sliced

Pinch of cracked white pepper

Juice of one lemon

4 cups (1 L) chicken stock

¾ cup (180 mL) milk

6 tbsp (100 mL) cream
Kosher salt

Garnish:

4 brioche fingers, toasted

Caviar

Meyer lemon gel (optional; recipe follows)

1. Sauté onions, celery, garlic in olive oil till opaque and soft (no colour). 2. Add sunchokes, white pepper and half the lemon juice, and sauté 3 minutes. 3. Add chicken stock, milk and cream. Simmer for 20 minutes. 4. Purée and pass though sieve, then season with salt and lemon juice. 5. To serve, ladle velouté into four individual bowls. If using the lemon gel, squeeze three small dollops of lemon gel onto each toast, leaving space between to add a little caviar. Otherwise, just top the toasts with caviar and serve alongside the soup.

Meyer Lemon Gel

2 cups (500 mL) Meyer lemon juice

2/3 cup (150 mL) simple syrup

1 tsp (5 mL) agar

1/8 tsp (1 mL) locust bean gum

1. To make simple syrup, combine equal amounts sugar and water in a saucepan, bring to a boil, stirring to dissolve sugar, then remove from heat and cool. 2. Combine lemon juice and simple syrup and whisk. 3. Take ¾ cup (150 mL) of liquid and bring to a simmer. Add agar and gum, whisk frequently for 2 minutes. 4. Remove pot from heat and incorporate remaining liquid – whisk. 5. Pour liquid into stainless steel container and chill until set, about an hour. 6. Once set, dice and purée at high speed and place in a squeeze bottle and reserve till needed.

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