Sunburst Trout Roe, Onion, Apple Burnt Bread, and Chervil

Photo by Christopher Shane

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2-4 Servings

  • 2 tablespoons butter
  • 2 medium white onions, sliced julienne
  • Salt
  • ½ teaspoon kappa carrageenan*
  • ½ teaspoon iota carrageenan*
  • 2 slices sourdough bread
  • Black pepper
  • 1 Honey Crisp apple
  • 1½ teaspoons apple vinegar
  • 1 ounce Sunburst Farms trout roe
  • 1 bunch chervil, for garnish
  1. Place large saucepot on low heat and gently melt butter. Add onions, lightly season with salt, and stir to combine. Simmer onions on low heat for 3 hours, constantly stirring until extremely soft. Cool onions to room temperature, about 20 minutes.
  2. Place onions in high-speed blender with kappa and iota carrageenan. Blend mixture on high speed until smooth and creamy.
  3. Line a ¼ sheet pan with a smooth single layer of plastic wrap. Add onion purée to a saucepot and simmer for 3 minutes. Pour onion purée on to the sheet pan, filling completely, forming a ¼-inch-thick layer. Place sheet pan in refrigerator and cool. The purée will gel to a pudding-like texture.
  4. Char bread slices on both sides over a charcoal grill. Cool and break into 1-inch pieces. Place into a blender and season with salt and black pepper. Blend bread on high until it is a breadcrumb consistency. Remove from blender and reserve.
  5. Meanwhile, peel apple, remove core, and cut into a micro brunoise. In a mixing bowl, mix apple and vinegar. Season with salt and combine.
  6. For plating, remove onion pudding from refrigerator.With a 3-inch ring mold,cut four rounds of pudding. Using a small spatula, gently place each round in the center of the plate. Garnish pudding with 1 tablespoon of apple and 1½ teaspoons trout roe, keeping garnish on top of the onion pudding and spreading evenly. Finish plate with 1 tablespoon burnt breadcrumbs and 5 chervil stems.

*Carrageen is a gelling and thickening agent extracted from red seaweed. It comes in powdered form and can be purchased at gourmet food stores or online at places such as

  • from Chef Daniel Heinze, McCrady's Restaurant, Charleston, South Carolina

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