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Chef's Eye by Carlo Scotto
Chef's recipes
The Chef's Eye
Courtesy of Carlo Scotto, owner and Head Chef, Xier | XR in London, UK
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Courtesy of Carlo Scotto, owner and Head Chef, Xier | XR in London, UK


1l Teishibounyu Milk
180g honey
40ml milk powder
7g Stab 200
50ml lime juice
10g tarragon
20g caviar

For the oil
1l vegetable oil
10g vanilla pods
10g bronze fennel tops


For the Rose Cured Salmon
In a food processor or blender, combine the rose petals, rosewater, sugar and salt. Pour the mixture over the salmon in an airtight container, then place in the fridge to marinate for 6-8 hours.

For the Foie Gras Cream
Place the gelatine in a saucepan over low heat, then pour in 150g of double cream. Melt gently until combined then set aside.
Slice the foie gras evenly – each piece should be 20g in weight. Then, place in a vacuum bag and cook in a water bath at 54 degrees for 10 minutes.
Next, in a blender, combine the gelatine cream mixture, the foie gras, and the rest of the ingredients. After you’ve blended it, pass through a sieve, then spoon the mixture into even portions like quenelles of 25g on a tray and place in the fridge to set.

For the Rhubarb Jelly
Melt all of the ingredients over medium heat until thoroughly combined. Pour into rectangular shaped moulds (each portion should be around 10g) and leave in the fridge to set.

Serves: 10
Using two spoons, scoop out a quenelle shape of the solidified mixture and place on a plate. To make into an eye shape, press in the middle gently with a teaspoon. Place 2g of caviar in the centre of the well, and then pour a small amount of the vanilla oil on top of the caviar to complete ‘the eye’.
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