Lumpfish roe, mascarpone cream (shifon), dill and chives oil, crisp chicken skin, sorrel.
Ingredients
Mascarpone cream:
500 grams mascarpone
450 grams milk, lemon zest, salt, and put that on shifon.
Dill and chives oil
Blanch 100 g dill and 150 g chives
Directions
Put that in a thermomixer with oil on 60 degrees for 6 min and pass it.
Bake the chicken skin until crisp.
Serve in cocktail glass.
