Scallop carpaccio, goose barnacle dressing and Shipova caviar
Serves 8
Ballotine of fir-smoked venison, langoustine consommé and Rova Caviar Supreme Ossetra
Ingredients (serves 10)
- 2 kg of venison carcass
- 2 l of white stock or water
- 1 stick of lemongrass
- 30 g of basil
- 30 g of verbena
- 1 sprig of anise hyssop
- Red oxalis
- Micro basil shoots
- Anise hyssop shoots
- 125 g of Rova Caviar Supreme Ossetra
Preparation and finishing steps
- Roast the carcasses in the oven. Once roasted, transfer to a Staub casserole, cover with white stock and cook for 3 hours at 120°C.
- Strain and set with a gelatine leaf. Allow 35 g of consommé per plate.
- Cut slices 11 cm long and 3 cm wide on a meat slicer.
- Plate with the anise hyssop shoots, the micro basil and a quenelle of Rova Caviar Supreme Ossetra.
