The Current Clover Club paired with Smoked Whitefish and Chèvre Devilled Eggs with Coriander Sabayon

By / Food / July 24th, 2013 / 2

Chef Cory Vitiello joined the Bombay Sapphire company to create a number of hors d’oeuvres that reflect the spirit of the Roarin’ Twenties and that pair well with gin cocktails that, although modernized, are also reminiscent of those stylin’ ’20s. Chef Vitiello says, “the two must-have hors d’oeuvres at every party during the era of the Great Gatsby were the devilled egg and smoked white fish. This updated recipe combines the two to create a delicious treat worthy to be served by a modern-day Gatsby. The sabayon, which showcases Bombay Sapphire and coriander, will make taste buds dance when paired with a cocktail made with the iconic gin.

Smoked Whitefish and Chèvre Devilled Eggs with Coriander Sabayon

The Current Clover Club paired with Smoked Whitefish and Chèvre Devilled Eggs with Coriander Sabayon

Rating: 51

Ingredients

  • 8 Eggs, extra-large
  • 1/2 tsps Coriander seed, toasted and ground
  • 1/2 cup Crème fraiche or sour cream
  • 2 Tbsps Goat cheese, room temperature
  • 2 Tbsps Mayonnaise
  • 1 Tbsps Lemon juice, freshly squeezed
  • 2 Tbsps Scallion, minced , plus extra for garnish
  • ½ cup Smoked whitefish, minced
  • Salt and freshly ground pepper to taste
  • Sabayon:
  • 4 Egg yolks, large
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • Pinch Coriander, ground
  • 1/4 cup Gin

Instructions

  1. Place the eggs in a large pot, cover with cold water and bring to a full boil over high heat.
  2. As soon as the water boils, turn off heat, cover the pot and let the eggs stand for 15 minutes.
  3. Drain the eggs, fill the pot with cold water and set aside until the eggs are cool.
  4. Peel the eggs and slice them in half lengthwise.
  5. Remove the yolks and put in the bowl of a stand mixer with a paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
  6. To the egg yolks, add crème fraiche, goat cheese, mayonnaise, lemon juice, scallions, whitefish, coriander, salt and pepper.
  7. Beat on low speed until fluffy.
  8. Fill the egg whites with the egg yolk mixture.
  9. Sabayon Method:
  10. Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.
  11. Place all ingredients in a medium stainless steel bowl and whisk until well combined.
  12. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume – 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.
  13. Spoon the sabayon over the whitefish mixture and garnish with some thinly sliced scallions. Sprinkle with salt and pepper and serve.

Drink Suggestion:

The Current Clover Club

https://quench.me/food/the-current-clover-club-paired-with-smoked-whitefish-and-chevre-devilled-eggs-with-coriander-sabayon/

The Current Clover Club

Pre-dating the Roaring Twenties, the Clover Club Cocktail was named for the Philadelphia men’s club of the same name, which met in the Bellevue-Stratford hotel. Dating back to at least 1910, this cocktail was enjoyed by industry leaders who were members of this notable club and it was seen as a drink enjoyed primarily by distinguished gentlemen. By the late 1950s, it lost its popularity and fell off the menu of bars and restaurants across the continent.

The Current Clover Club includes the addition of coriander infused Bombay Sapphire and opts for fresh raspberries over raspberry syrup. The citrus elements of this updated cocktail play well with the whitefish and also complement the high citrus notes of the gin with the use of coriander – a leading contributor to the high floral, citrus and aromatic notes. The raspberries bring a bright and sharp contrast to the dish and pair wonderfully with the crème fraîche and sour cream while adding a tart and somewhat acidic complement to the fish.

The Current Clover Club paired with Smoked Whitefish and Chèvre Devilled Eggs with Coriander Sabayon

Rating: 51

Ingredients

  • 1 ½ oz Bombay Sapphire infused with coriander seeds
  • 4 Fresh raspberries
  • 2/3 oz Fresh lemon juice
  • ½ oz Simple syrup
  • ½ Egg white

Instructions

  1. Dry shake all ingredients well. Shake again with good ice.
  2. Fine strain into glass.
  3. Glass: Chilled coupe
https://quench.me/food/the-current-clover-club-paired-with-smoked-whitefish-and-chevre-devilled-eggs-with-coriander-sabayon/
ABOUT THE AUTHOR

Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

Comments are closed.

North America's Top Food & Drink Magazine

Get Quench-ed!!!

Life never tasted any better.