Smoked Sturgeon Parfait with Salmon Pearls

Smoked Sturgeon Parfait with Salmon Pearls
by Chef Edward Brown, eightyone restaurant

View a print ready page. Makes 8 portions Ingredients: 1 Cup Heavy Cream 2 Whole Eggs     1¼ lbs. Smoked Sturgeon, flaked apart     2 Tbls. Dry White Wine 1 Tbls. Water 1/8 lbs. Sweet Butter 1 bunch Fresh Chives, Chopped 1 tsp. Fresh Lemon Juice 2 Tbls. Salmon Roe   Instructions: 1.  Preheat oven to 325 degrees F. 2.  In a non reactive bowl combine cream, eggs and season 3.  Distribute sturgeon equally between 8 clean votive candle glasses 4. Pour mixture into glasses approx. ½ full 5. Place glasses in a baking dish and fill ½ way with very hot water 6. Cover with aluminum foil and bake for approx. 20 minutes or until just set     7. In a small non reactive saucepan, combine wine and water, boil 8. Add butter and boil once and remove to side (emulsified) 9. Add Chives, Lemon and Roe mix and pour into baked cups almost to top

Zabar's Recommends: Zabar's Smoked Sturgeon     Zabar's Red Salmon Caviar     Oxo 5qt Stainless Steel Mixing Bowl     Swiss Diamond Non-Stick 2.2qt Covered Sauce Pan