Kingfish Carpaccio with N25 Caviar by Marc Joshua Engel of Aux Trois Amis
Aux Trois Amis is a Michelin-starred restaurant nestled among vineyards above Lake Biel, with a shaded terrace offering breathtaking views. Chef-patron Marc Joshua Engel presents refined, creative cuisine in the form of a surprise tasting menu or select à la carte dishes. Under the warm guidance of maître d’ Cynthia Lauper, guests are treated to impeccable service and expertly paired wines, including outstanding local selections. A destination where elegance, flavour, and charm come together.
Kingfish & N25 Caviar Elegance
Chef-patron Marc Joshua Engel brings his signature creativity and precision to every plate, and his Kingfish Carpaccio with N25 Kaluga Caviar is a perfect expression of this philosophy. Delicate slices of kingfish are paired with aged soy, yuzu ponzu, and a silky chicken dashi beurre blanc, then finished with the luxurious depth of N25 caviar. A dish that reflects Marc’s refined technique, bold accents, and pursuit of perfect balance.
Kingfish Carpaccio with N25 Caviar & Dashi Beurre Blanc by Marc Joshua Engel
Ingredients:
Poulet Dashi Beurre Blanc:
- - 400 g chicken carcasses
- - 60 g onion
- - 25 g carrot
- - 40 g celery stalk
- - 20 g celeriac
- - 30 g leek
- - 1 bay leaf
- - 12 g black peppercorns
- - 30 g kombu seaweed
- - 15 ml Crystal soy sauce
- - Juice of 1 lime
- - 300 g cold butter, diced
- - 30 ml soy cream
- - Salt
Kingfish
- - 1 kingfish (2/3 filleted)
- - 2 L ice water
- - 160 g salt
- - 100 g sugar
- - 15 g mustard seeds
- - 25 g fennel seeds
- - 25 g Crystal soy sauce
- - 25 g shio koji
Soy Ponzu Gel
- - 200 ml yuzu ponzu
- - 200 ml 4-year-aged Tsurubishio soy sauce
- - 3 g agar agar
Strained Sour Cream
- - 300 ml sour cream
- - Salt
Poulet Dashi Beurre Blanc:
Preheat the oven to 180 °C (356 °F) and roast the chicken carcasses until golden brown and aromatic. While the carcasses are roasting, cut the onion, carrot, celery, celeriac, and leek into 2 × 2 cm cubes.
Place the roasted carcasses, vegetables, bay leaf, and black peppercorns into a large pot. Cover with cold water and slowly bring to a gentle simmer. Cook for 2½ hours, skimming off any impurities to keep the stock clear and flavorful.
Once simmered, strain the liquid through a fine cloth into a clean saucepan. Reduce the strained stock to 750 ml, then cool to 80 °C (176 °F) before adding the kombu. Steep for 30 minutes, remove the kombu, and continue reducing the liquid until only 75 ml remains.
Stir in the lime juice, Crystal soy sauce, and soy cream. Bring the mixture briefly to a boil, then whisk in the cold diced butter in small pieces until a smooth, velvety emulsion forms. Season lightly with salt and keep warm until plating.
Kingfish:
To prepare the kingfish, begin by blending all the curing ingredients into a smooth mixture. Pour this over the filleted fish and refrigerate for two hours, allowing the flavors to gently infuse. Once cured, rinse the fish thoroughly, pat it dry, and vacuum-seal to preserve its delicate texture. Finally, slice the kingfish thinly with a sharp knife and arrange the pieces elegantly on chilled plates, ready for plating.
Soy Ponzu Gel:
To create the soy ponzu gel, combine all the ingredients in a saucepan and gently simmer for four minutes. Once cooked, allow the mixture to chill completely until firmly set. Transfer to a Thermomix and blend until a smooth, glossy gel is achieved, ready for precise plating.
Strained Sour Cream:
For the strained sour cream, wrap the cream in a fine cloth and hang it in the refrigerator for two days, allowing it to drain and thicken naturally. Once it reaches a rich, smooth consistency, season lightly with salt to enhance its delicate flavor.
Plating
Arrange the kingfish carpaccio in a perfect circle in the center of the plate.
Pipe alternating dots of ponzu gel and strained sour cream around the edge of the carpaccio.
Place a small amount of finely diced peperoncini (brunoise) on each sour cream dot.
On each ponzu dot, alternate between edible flowers and fresh herbs.
Place the N25 Kaluga caviar in the center of the carpaccio.
At service, pour the chicken dashi beurre blanc gently around the outer rim of the carpaccio.
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