Print Recipe JADE TIGER ABALONE CAULIFLOWER CONCASSÉ, CAVIAR
I ALWAYS LOVE cauliflower with caviar, a combination perfected by Joël Robuchon in the 1980s. The Jade Tiger Abalone, maybe the most interesting mollusk, arrives from the fishmonger still in its turquoise iridescent single shell. Before you cure them in salt, let your abalone rest in the refrigerator for two days, covered in a damp cloth—it makes for a more tender result. Back in its vessel, cooked and mixed with cauliflower puree, the mollusk now reads both briny and rich. Under a sprinkling of caviar, another briny salty touch, and hard-boiled eggs, a vodka beurre blanc finishes this Russian-themed appetizer. Alongside the abalone on the plate are different cauliflower preparations: pureed, pickled, in florets, and in crispy tempura. Mixed lettuce planted throughout the dish mirror delicate seaweed moving with the tide—a delicious underwater landscape.