Roasted Leek and Caviar by Stefan Jäckel: Hearty and Flavourful
La Rôtisserie resaturant in the heart of Zurich is cosmopolitan and stylish, tempting and ingenious, elegant and superior. From here, Stefan Jäckel and his team treat guests to their cuisine with 17 Gault Millau points and one Michelin star.
Chef Stefan Jäckel blends classic elements of French cuisine with modern influences and high-quality, locally sourced ingredients. Echoing N25 Caviar, Stefan strives for perfection in every dish, achieving a remarkable harmony of flavours.
A Unique Pairing
Leeks have a wonderful mild flavour, which makes them a delightful base without overpowering caviar, especially roe with a large and firm grain size that will carry the complex and rich umami flavours beautifully to the dish.
Roasted Leek with Oyster and N25 Caviar by Stefan Jäckel
Leek:
4 sticks of fresh leek
Wash the leek, remove any broken leaves or imperfections. Cut to desired length and pat dry. Preheat the oven to 250 degrees Celsius and roast for 15-20 minutes, until almost charred. Rest until reaching room temperature, cut in half, remove the core and chop the core finely.
Vinaigrette:
- - 5 tbsp. of Champagne vinegar
- - 4 tbsp. rapeseed oil
- - 2 tbsp. vegetable oil
- - 1 tsp. mild tarragon mustard
- - 1 shallot, finely diced
- - 2 tbsp. pickled mustard seeds
To taste:
- - Salt
- - Pepper
- - Sugar
Mix the vinegar, rapeseed oil, mustard and vegetable broth in a blender until achieving a uniform consistency. Pour the vinaigrette into a bowl and add the pickled mustard seeds, diced shallot and season to taste with salt, pepper, and sugar.
Watercress Puree:
- - 300g watercress
- - 1 tbsp. shallot brunoise
- - 4cl. dry white wine
To taste:
- - Rapeseed oil
- - Salt
- - Cayenne pepper
Add 2 tbsp. of rapeseed oil to a preheated pan. Cook the shallot on low heat for 3 minutes, add the watercress and deglaze with white wine. Boil until the alcohol evaporates and blend in a kitchen blender. Chill the puree on ice, constantly whisking and adding rapeseed oil until a smooth texture is achieved. Add salt and cayenne pepper to taste.
Poached Oyster:
- - 8 fresh oysters, medium size
Remove the oysters from their shells and catch the oyster water in a cup. Strain the oyster water and take to 80 degrees Celcius in a pot. Poach the oysters for 30 seconds until fully coagulated. Remove the oysters from the pot and store in fridge until further use.
Plating:
- - 50g N25 Caviar
- - Panko crumble
Place the leek half on a cold plate, ideally of oval shape. Marinate the chopped leek core with vinaigrette and place it back in the half leek. Cut the poached oysters in half and place the pieces, followed by 3 dabs of watercress puree. Add 3 quenelles of N25 Caviar and garnish with a few watercress leaves, more vinaigrette and panko crumble.
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