Serves 6


Treviso ends

6 tardivo or treviso radicchio

5 cups rice wine vinegar

2 cups water

11⁄2 cups sugar

1⁄2 cup salt

Roe Powder

2 flounder egg sacks (other roes can be used as substitutes)

4 cups kosher salt

2 cups granulated sugar

8×8 inch baking pan

Fish cream

1 qt fish scrap

1 qt heavy cream

lemon juice

salt and pepper


Treviso ends

combine the vinegar, water, sugar and salt in a pan. bring to a boil and set aside to cool. trim the leaves of the radicchio 1.5 inch from the bottom of the plant (use the leaves elsewhere). place the treviso ends into sous vide bags (2 per bag). add 3 tbsps of the cooled pickling liquid into each bag. compress in the vacuum and chill at 38F for 4 hours. remove the treviso from the bag, and spread the leaves, creating a flower-like form. heat the florets gently in the oven before serving. season with salt and pepper.

Roe powder

gently clean off the roe, and dry thoroughly. combine the salt and sugar to make the cure. pour a thin layer of the cure into the bottom of the pan, add the roe, and cover with the remaining cure. refrigerate for 4 hours. remove the roe from the cure and rinse. place the rinsed roe onto a rack and cold smoke for 24 hours. using a dehydrator, dry the roe until it is completely rigid. to use, pulverize the roe in a spice grinder or grate using a microplane.

Fish cream

rinse off the fish scraps, and place into a medium saucepan. cover the scraps with heavy cream and place the pot over a very low heat—do not boil. stir occasionally to prevent scorching. continue cooking for 2 hours. strain the cream through a chinois and chill. season cream with lemon, salt and pepper. to serve, add 3 cups cream to a 1 qt isi siphon charged with one cartridge.