Eggs Three Ways

Art Culinaire,  Spring, 2001  by Patrick O'Connell

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For the caviar butter, in a medium bowl gently fold together the butter and caviar until well combined. Place the butter on a half piece of parchment paper and roll close to form a smooth cylinder. Place in the refrigerator until firm, about one hour. Transfer to a cutting board and discard the parchment paper. Cut into 18 slices, transfer to a parchment-lined sheet pan, and set aside, keeping chilled.

For the collard greens, preheat the fryer to 365 degrees. Place the collard greens in the fryer until crisp and vibrant green, about two minutes. Using a fine mesh spoon, remove from the heat and transfer to a paper towel-lined sheet pan to drain. Season and set aside keeping warm.

For the egg yolk emulsion, bring a small saucepan of water to a boil over medium heat. Reduce the heat and maintain at a simmer. Place the egg yolks in a medium bowl, place over the hot water, and whisk until the yolks become thick and lemon colored, about five minutes. Add the chicken stock and salt and whisk to combine. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm.

For the shad roe, preheat the oven to 450 degrees. In a medium, ovenproof saute pan, heat the clarified butter over medium-low heat. Season the shad roe lobes, place, seam-side-up, in the pan, and saute for two minutes. Using a fish spatula, gently turn the shad roe over and transfer to the oven for two minutes. Remove from the heat, sprinkle with lemon juice, top with some caviar butter and caviar, and set aside keeping warm.

To serve, arrange some collard greens in the center of a plate and set a shad roe lobe on top. Spoon some sauce and fried parsnips around the dish.

For the caviar butter:

(Serves 6)

1 pound unsalted butter whipped until soft

4 tablespoons osetra caviar

For the collard greens:

4 collard green leaves, thinly sliced

Salt and pepper to taste

For the egg yolk emulsion:

5 egg yolks

1 tablespoon hot chicken stock

1 tablespoon salt

For the shad roe:

1/4 cup clarified butter

6 lobes shad roe

Juice of 1 lemon

Reserved caviar butter

Osetra caviar

Salt and pepper to taste

For the dish:

Fried parsnip strips

COPYRIGHT 2001 Culinaire, Inc.
COPYRIGHT 2008 Gale, Cengage Learning