Name: Smoked Arctic Char Roulade with Birch-Infused Potato Espuma, Pickled Rose Hips, and Crystallized Juniper Brittle
Prep time: 35 min
Cook time: 50 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 300g (10.5 oz) thinly sliced smoked Arctic char (sashimi-grade recommended); 100g (3.5 oz) full-fat cream cheese or mascarpone, softened; 2 tablespoons (30g) fresh dill, finely chopped; 1 tablespoon (15g) fresh chives, finely chopped; 1 teaspoon lemon zest; 1/4 teaspoon freshly ground white pepper; Pinch of fine sea salt (adjust based on char's salinity); 400g (14 oz) Yukon Gold potatoes, peeled and quartered; 150ml (5 fl oz) heavy cream (minimum 36% fat); 50g (1.75 oz) unsalted butter; 2 tablespoons (30ml) pure birch syrup; 1/2 teaspoon Diamond Crystal kosher salt; Pinch of freshly ground white pepper; 500ml culinary siphon; 2 N2O chargers; 50g (1.75 oz) dried rose hips; 120ml (4 fl oz) apple cider vinegar; 120ml (4 fl oz) filtered water; 2 tablespoons (25g) granulated sugar; 1/2 teaspoon fine sea salt; 5 black peppercorns; 1 small bay leaf; 150g (5.3 oz) granulated sugar; 60ml (2 fl oz) filtered water; 30ml (1 fl oz) liquid glucose syrup; 1 tablespoon (10g) whole juniper berries, lightly crushed; Fresh dill sprigs, for garnish

Magic Sous

Smoked Arctic Char Roulade with Birch-Infused Potato Espuma, Pickled Rose Hips, and Crystallized Juniper Brittle — Magic Sous