Tian Of Celery Root And Smoked Sturgeo..

Cooking Instructions

Cut fingerling potatoes into quarters. With small melon baller, remove one- half of the inside of the potato being careful not to break the outside skin. Blanch potato in boiling, salted water until tender. Remove and cool. Do not shock potatoes in water. Peel celery root and cut in half. Grate celery root or cut into strips with Japanese mandoline. Hold celery root in water with lemon for later use. Remove celery root from water and dry. In bowl, mix dry celery with horseradish emulsion to bind. Season with salt and pepper to taste. With small spoon, fill fingerling ppotato cups with creme fraiche. Top creme fraiche with a generous dollop of caviar. Hold in refrigerator. To assemble the dish: With round or square mold, lightly press celery root into one-quarter of mold's height to form. Proceed with smoked sturgeon by pressing it lightly into mold to one-half of mold's height. Fill remaining one-quarter of mold with trimmed cress and carefully remove mold. With palette or small knife, lift sturgeon tian and place on plate. Serve with three fingerling potato cups placed just to the left of tian.