The Ugly Duckling

Ingredients for 4 persons:
  • For the potato purée:
  • 500 g (1.10 lb) of yellow potatoes
  • 250 g (0.5 lb) of butter
  • 150 g (0.3 lb) of milk
  • For the candied lime peel:
  • 1 lime
  • 150 g (0.3 lb) of sugar
  • 1 egg
  • For the black sauce:
  • 6 g (0.2 oz) of squid ink
  • For the potato purée:cook 500 g (1.10 lb) of yellow potatoes in unsalted water. When ready, peel them and place them in a blender, adding slowly 250 g (0.5 lb) of butter previously cut into cubes, always stirring and finally incorporate 150 g (0.3 lb) of warm milk. Add salt and lime drops.
For the candied lime peel: Remove the green part of a lime, then julienne it. Cook al dente in 50 g (1.7 oz) of sugar and 250 (8.8 oz) grams of water, then drain and immerse into a syrup made with 100 g (3.5 oz) of sugar and 250 g (8.8 oz) grams of water. When ready to serve, add a tablespoon of syrup to a spoonful of water and one drop of lime.
For the black egg:separate the egg white from the yolk, add 1 g of white squid ink, stir, put on a ladle, add the egg yolk and cook all in boiling water for four minutes.
For the black sauce:Boil 100 g (3.5 oz) of water, add 5 g (0.2 oz) of squid ink and dissolve 0,5 g of agar.
At the center of the plate place a spoonful of mashed lime, the black egg, contour with caviar, lime zest, and top with lime syrup drops. Once the egg is cut, the yolk will form a new sauce.

For this recipe you'll need:
Chef
Moreno Cedroni

My thought on caviar is very simple; I want to enhance it even if it does not need it, just to create incredibile combinations of unique flavors.

Madonnina del Pescatore
Via Lungomare, 11, 60017 Marzocca di Senigallia AN, Italia
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