Ingredients Jump to Instructions ↓

  1. 1 cup rose or fingerling potatoes

  2. Salt

  3. 1 cup vegetable stock

  4. 2 tablespoons grainy mustard

  5. 1 tablespoon Dijon mustard

  6. 1/2 cup rice wine vinegar

  7. 1/2 cup horseradish

  8. 1 tablespoon fresh lemon juice

  9. Salt and pepper

  10. 2 cups grape seed oil

  11. 1 cup homogenized milk

  12. 1 sprig thyme

  13. 1 bay leaf

  14. 1 clove garlic

  15. 4 (2-ounce) fillets smoked black cod

  16. 8 cups baby leeks

  17. 1 cup arugula

  18. 1 cup chickweed

  19. 1/3 red onion, thinly sliced

  20. 1 radish, thinly sliced

  21. Osetra Caviar

Instructions Jump to Ingredients ↑

  1. In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish , lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.

  2. In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.

  3. To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.


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