Winter Beets with Wild American Hackle Roe
Pre-heat oven to 425 F. In a saucepan over medium heat, combine 1 cup red beet juice (approximately 2 beets), 1/2 teaspoon aged sherry vinegar and Kosher salt to taste. Simmer for 30 seconds, remove from heat and set aside. “Bloom” 1.5 sheets gelatin by soaking the sheets in a bowl of cold water for 5 to 10 minutes (about 1 cup, or 250mL, of cold water per sheet). Once soft, lift sheets from the cold water. Wring gently to remove excess water and stir sheets into warm beet juice until completely dissolved. Check for seasoning, strain and pour into 12 spoons or crocks, refrigerate to set. (This step may be completed the day prior to serving.)
While gelée is setting, toss 2 Chioggia beets (scrubbed and trimmed) in 1 tablespoon grape seed oil to coat. Cover the bottom of a small heavy sauté pan with 1 cup coarse salt. Bury the beets halfway and roast in the 425 F oven until easily pierced with a paring knife (45 minutes-1 hour). Allow the beets to cool to the touch. Rub the skins off with a kitchen towel, slice thinly, brush with 1 teaspoon extra virgin olive oil, season with kosher salt and reserve.
Once each spoon of gelée is set, stack two slices of the roasted beet and top with Hackleback Sturgeon Roe (2 ounces total). Garnish with crème fraîche (1/4 cup total), fresh chopped chervil and chives.