John Myers
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Atlantic Lump with Julienne Vegetables and Caviar Potato Salad
The perfect atlantic lump with julienne vegetables and caviar potato salad recipe with a picture and simple step-by-step instructions.
For the Julienne vegetables:
- 1 tbsp Salt
- 1 tbsp Sugar
- 30 g Cooked fish seasoning
- 500 g Carrots
- 1 Pc. Leek
- Olive oil
- Salt
- Sugar
- Nutmeg
For the caviar potato salad:
- 1 kg Waxy potatoes
- 4 Pc. Hard-Boiled eggs
- 0,5 Pc. Cucumber
- 8 Pc. Cherry tomatoes
- Chives
- 200 g Wild salmon caviar
For the mayonnaise:
- 1 Pc. Egg
- 1 tsp Mustard
- 3 tsp Sugar
- 1 pinch Salt
- Pepper White
- 3 tsp Wine vinegar
- 300 g Rapeseed oil
Atlantic number
- Kill the lobster with one prick in the “neck” and place in a large saucepan with enough boiling water, salt, sugar and cooked fish seasoning. Reduce the heat immediately and let it steep for about 15 minutes. Then deglaze in cold water. Then divide the lobster, detach the meat and use the carcasses (shells) for the lobster soup.
Julienne vegetables
- Peel the carrots and cut into thin strips. Wash the leek and cut into thin rings. Heat olive oil in a saucepan. First sweat the leek briefly, then add the carrots and season with sugar, salt and nutmeg. Then steam for about three minutes until firm to the bite.
Caviar potato salad
- Boil the potatoes with their skin on, peel them while they are still hot and cut them into cubes. Dice the eggs, cucumber and dice the tomatoes and add to the potatoes with the chives.
- Then make the mayonnaise in the classic way: crack open the egg and put in a measuring cup with mustard, sugar, salt, white pepper and the wine vinegar. Fill up this mixture with rapeseed oil, insert the hand blender and slowly pull it up through the oil while mixing at full power from below. Finished!
- Now fold the mayonnaise with the caviar into the potato mixture and let it steep, seasoning if necessary.
- A liquid butter refined with lemon zest goes best with the lobster as a “sauce”.
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