beet and caviar
croustade
Like the broccoli cheddar croustade (see previous recipe), this was born in a fine dining restaurant as part of a caviar collaboration menu. Beets and caviar is a classic combination, and adding a touch of candied lemon zest helps brighten the earthy and salty flavors of the beets and caviar. Unlike the broccoli cheddar croustade, this one is a bit simpler in terms of execution (no iSi required!) and is fairly quick to assemble. Because of the caviar aspect of it I would save this for a special winter occasion.
Ingredients
Croustade
300g water
1 beaten egg
200g ap flour
40g trisol
3g sugar
5g salt
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Beet Yogurt
50g 5% fage greek yogurt
10g beet reduction (beet juice reduced to a syrup)
10g heavy cream
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Roasted Beets
1 beet, washed
1 sprig rosemary
1 sprig thyme
1 garlic clove
Salt
White pepper
Neutral oil
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Candied Lemon Zest
1 lemon, zest peeled in large strips
Lemon juice, enough to cover the zest
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4g Caviar
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To Assemble
Mix wet ingredients into dry ingredients. Charge one in an iSi, dispense as needed and keep ice cold. Stir well to remove most of the bubbles.
Heat a croustade iron in 350F oil. Dip in batter for 5 seconds, lifting slowly. Invert immediately and flatten the bottom. Pop and fill any bubbles or holes with chopsticks.
Start frying and about 10 seconds in, gently loosen the batter into the oil and submerge. Try to maintain the shape as much as possible. The color should be a pale amber.
Remove and drain on a rack, inverted so the bottom of the croustade is pointed upwards. Keep in a dehydrator at 130F.
Mix and store in a piping bag.
Preheat the oven to 450F.
Prepare two sheets of aluminum foil. Place the beet in the center with a drizzle of neutral oil, the rosemary, thyme, garlic, a large pinch of salt, and a couple cracks of white pepper.
Wrap the beets tightly, then wrap again with the second sheet of aluminum. Bake in the oven for 30 minutes, flip, and bake for another 30 minutes or until a skewer pierces smoothly through the beet.
Leave to cool to room temperature, approximately 1 hour. Peel and dice the beets.
Remove any white parts of the peeled lemon zest (this is bitter). Blanch the zest 6 times, starting from cold water every time (no salt).
Meanwhile, make a syrup with equal parts lemon juice and sugar by weight, heating the components together until the sugar dissolved.
Add the blanched zest to the syrup and simmer until the peels become translucent. Cool and store the zests in the syrup.
Mix the diced beets with a drizzle of olive oil, pinch of flaky sea salt, a crack of white pepper, and enough beet yogurt to generously coat.
Fill the croustade to the rim with the diced beet mixture and top with caviar. Garnish with a dot of minced candied lemon zest.