Sturgeon Two Ways was one of seven courses we served at the fundraising dinner for our school this weekend. Transmontanus caviar and smoked sturgeon were paired simply with purple potato, a petite dollop of creme fraiche plus the plain adornment of a single chive and a pretty garlic flower. The society garlic blossoms have a distinct garlicky flavor which pair well with savory dishes. We deemed this the “purple course.”
update: A friend just asked me how the purple potatoes were prepared. They were boiled in salted water until tender. Drained, left to cool, cut on a bias to get as large a slice as possible, then squared, cutting off the skin. Brushed lightly with olive oil, and seasoned with a small pinch of fleur de sel.
California sustainable white sturgeon produces this elegant dark gray caviar with a flavor reminiscent of fine Ossetra (at a fraction of the cost). It has a rich, smooth, full-bodied taste and is heralded as both bold and lush.
I adore this photo of a masculine hand delicately placing a single garlic flower. And speaking of masculine hands, I would like to extend the utmost gratitude to my dear friend FA and my brother Bill for your help with this event. You know I couldn’t have done it without you.
We served the meat of the fish together with its precious roe for Sturgeon Two Ways. The irresistible nutty caviar paired with velvety-sweet smoked sturgeon created a heady experience for the palate, indeed.