The Triton

Editor's Pick

Top Shelf: Sunchoke Vichyssoise with Smoked Salmon and Golden Quail Egg

ADVERTISEMENT

Top Shelf: by Chef Timothy MacDonald

All that glitters is not gold. But when in desperate need to elevate a dish to new heights, gold, silver and bronze leaf is the way to go.

With Indian sweets, it’s common to garnish with silver leaf – to impress guests, I assume. In essence, it’s a sign of respect for guests, and its use in the megayacht industry is well-suited.

I have two standbys for which I use gold and silver leaf. The first, the Mittel Thunderball, is a white chocolate sphere filled with a potent green chili and coriander paste, wrapped in silver leaf and served with frozen yogurt and cilantro cress. The guests are presented with a silver Thunderball. An explosion occurs, then there is the post-diffusion cooling element of the frozen yogurt.

The second dish is the Golden Quail Egg. The already harmonious smoked fish and egg are teamed with the earthy and often-neglected sunchoke. The nutty earthiness of the cold sun choke vichyssoise is in perfect company with the smoked-fish shavings and quail egg. The presentation of the bird’s nest with the golden egg and pea shoots is perfect charter fodder to begin an evening on a balmy night at anchor.

Ingredients

500 milliliters of chilled sunchoke soup. The soup is a vichyssoise preparation of mirepoix, sunchokes, potato and water. Allow to chill for service.
6 slices of smoked salmon, Scottish if available,
6 quails eggs, cooked soft, peeled and wrapped in gold leaf. (Good luck with that one – it’s easier to read than do.)
6 (approximately 50 grams each) scrunched muffs of pea-shoot tentacles. If you are in Antigua, try Joanne Lighthizer`s farm for these.
60 milliliters yuzu oil

Method

Flood the sexiest main/soup bowl you have with the sunchoke soup.

Add the pea-shoot scrunch, then wrap around the smoked salmon to form a bird’s nest.

Add a golden quail egg, and drizzle with yuzu oil.

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for  owner and guests. Comments are welcome below.

Related Posts...
Top Shelf: by Chef Tim MacDonald One of the biggest Read more...
Top Shelf: by Chef Tim MacDonald While on board my Read more...
Top Shelf: by Chef Tim MacDonald What does it take Read more...
Top Shelf: by Chef Tim MacDonald Two quick Wadadils at Read more...
Top Shelf: by Chef Tim MacDonald “What’s good, Phil?” asked Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Yachts face new block for travel to Cuba

Yachts face new block for travel to Cuba

By Dorie Cox The U.S. Department of the Treasury on June 5 removed authorization for “group people-to-people” educational travel to …

BVI’s Willy T can return to original anchorage

BVI’s Willy T can return to original anchorage

On July 1, the iconic Willy T floating restaurant and bar will be allowed to return to its original location anchored off The Bight near …

Oh, the places yachting takes you

Oh, the places yachting takes you

By Katie Hunt Waking up at 5 a.m. isn’t unfamiliar to many of us yacht crew working in this fast-paced industry. So, as I walk into …

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And …