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60 ml Mamont Vodka
1 tbsp. lime juice
30 ml seawater
3 dashes of Boston Bittahs
½ tbsp. ossetra caviar
2 sprigs of dill
200 g seawater
25 g clear water
25 g Mamont Vodka
4.5 sheets of gelatine
20 g of caviar
150 g of arctic char fillet
2 sprigs of dill
Ball-shaped mould that can be separated into two half-spheres.
METHOD FOR DILL CHIPS:
Cover a plate with a plastic wrap. Polish the plastic wrap of the plate with a bit of olive oil, and add salt, pepper and a sprig of dill. Cover with a second plastic wrap; pierce it with a knife. Place in the microwave twice for 30 seconds to evaporate the vegetation water, and then remove the first plastic wrap plastic wrap layer. Let it dry in the open air for at least 5 hours.
METHOD FOR ARCTIC CHAR TARTAR:
Cut the fish into cubes half a centimetre long. Season with pepper and some lemon juice.
METHOD FOR THE ICE FLOE COCKTAIL:
Combine all ingredients in a shaker, and serve in an old-fashioned glass.
Recipe Credit: Valentin Calvel, bartender, Apicius restaurant, Paris, France.
METHOD FOR ARCTIC DROP:
SPHERE OF SEAWATER:
Gather seawater, fresh water and Mamont Vodka. Boil a small portion. Meanwhile, soak the gelatine in cold water to soften. When the mixture is boiling, add the softened gelatine, and stir to melt it. Assemble the hot mixture and the rest of the cold mixture (seawater, fresh water and Mamont Vodka). Let the mixture cool; otherwise, the hot mixture may cook the fish.
Put a very small amount of the mixture (seawater, clear water, Mamont Vodka and gelatine) in the bottom of the moulds. Add small balls of the tartar of Arctic char in each mould. Using a toothpick, place individual caviar and small gold leaf in each mould. Close the mould with the second half-sphere. Fill the void in the mould with the mixture of seawater, fresh water, Mamont Vodka and gelatine using the hole above the mould. Through the same hole, add more caviar eggs and gold leaf. Put the moulds in the fridge for about 4 hours to make gelatine.
Finally: Carefully unmould the spheres, and put dill chips atop them. Note: Serve immediately to prevent gelatine from melting.
Recipe Credit: Clement Bappel, cook, Apicius restaurant, Paris, France.