Chef Mandel Hitzer
deer & almond
Smoked goldeye and white fish roe (golden caviar) salute Manitoba’s lakes in this dish. Quantities for the “salad” are adjustable to taste. Fermented rye berries garnish this bowl, but that recipe is not for amateurs(!) and is not included.
Ingredients
Cauliflower Soup
1 cauliflower
1/2 cup butter
1 1/3 cups heavy cream
1 1/3 cups milk
¾ cups light chicken stock
½ white onion, finely chopped
4 cloves garlic
salt and pepper to taste
1/4 cup white wine
Lemon Curd
1/4 cup butter
juice and zest of 1 lemon
1 whole egg plus one yolk
1/4 cup sugar
Salad
smoked Goldeye, small fillet
1 Tbsp white fish roe, divided
cucumber, sliced
celery
radish, sliced finely
a few sprigs fresh dill
fresh raw asparagus, shaved
Method
Soup
1. Add butter, onions, and garlic to a pan. Sauté for about 2 min until softened but not yet darkened in colour.
2. Add cauliflower, sauté for 2 minutes. Add wine and cook until wine is nearly all evaporated.
3. Stir in cream, milk and stock.
Cover, reduce heat to low, and cook for 10 min. Let cool.
4. Blend soup and season to taste with salt and pepper.
Lemon Curd
1. Combine eggs, sugar and lemon juice in a double boiler.
2. Stirring constantly, cook on low heat until mixture begins to thicken (7-10 min).
3. Remove from heat and strain through a sieve to remove lumps.
5. Mix in butter and lemon zest until combined.
6. Let cool.
“Salad” in a Bowl
1. Gently peel back the goldeye skin. Scoop out flesh with a spoon.
2. Decorate each bowl with “salad” ingredients to your own liking.
3. Pour soup in the bottom and smear lemon curd creatively.
Yield 4 servings