Crispy shrimp with basil and Imperial Ossetra caviar
Serves 4
String-roasted leg of milk-fed lamb, horseradish cream and Rova Caviar Royal Ossetra, with Dorian's vegetable cocooning
Ingredients (serves 4)
- 1 leg of milk-fed lamb
- 50 g of samphire
- 30 g of fresh wakame
- Sicilian extra virgin olive oil
- 2 sand-grown carrots
- 2 celery stalks
- ¼ celeriac
- 2 golden ball turnips
- 2 baby leeks
- 50 g of samphire and 50 g of wakame for the cooking broth
- 50 g of Imperial Ossetra caviar
- 100 g of thick cream
- Horseradish root
- Salt and freshly ground pepper, as needed
Preparation and finishing steps
- Bone the leg by easing the bone out, without cutting into it, so that it can be stuffed properly.
- Once boned, remove the meat from the tip of the leg on the thick flank side, keeping the skin and the fat so that it can be sewn back up properly.
- Take that meat (the thick flank), cut it into small 1 cm dice, season with salt and freshly ground pepper and add the sliced samphire and wakame. Stuff the inside of the leg, then sew it up with a trussing needle and butcher's twine.
- Prepare the vegetable and seaweed broth: peel the vegetables, cut them into generous pieces, start cooking them and add the seaweed for 30 minutes.
- Tie the leg up and simmer it gently for 30 to 40 minutes. Meanwhile, prepare the horseradish cream. Combine the cream, salt and freshly ground pepper and olive oil, then at the last moment grate in a generous amount of horseradish and add the Rova Caviar Imperial Ossetra.
- Once cooked, drain and let the leg rest on a tray for 30 minutes off the heat.
- When it is time to eat, reheat the leg in the broth for 10 minutes at a bare simmer.
- Serve everything piping hot: the sliced meat, the vegetables, the broth and the horseradish cream with the Imperial Ossetra caviar.
