Finger Limes

I've had a number of chances to sample the sauce that is plated on the oyster dish. The base is a simple sage hollandaise--egg yolks and clarified butter in which sage leaves have steeped. Folded into this foundation is a spinach puree, chopped walnuts and oysters, fresh orange juice and red and white grapefruit pearls.

Unfortunately, I've repeatedly felt like the sauce lacks any acidity. The orange juice and grapefruit pearls do not provide enough tang to balance the thickness and richness of the yolks. Obviously, I have not shared this opinion within earshot of our chef instructor or chef de parti. My palate felt validated, however, when our executive chef, after reexamining and sampling the dish decided to add the bids of finger limes, or citrus caviar, to the mix. Funny, considering that the restaurant is almost entirely focused on and loyal to authentic Basque cuisine. (Finger limes come from Australia.)

The inside of the fruit is beautiful and delicate. Pearls of sea foam green radiate from an inner star pattern within a dense, muted brown exterior. They are diminutive in size, but grand in flavor. Their taut skins pop immediately in your mouth, sending an explosion of tartness to isolated areas on your toungue and cheeks.

It is not the first time that I've come in to contact with finger limes, but for some reason I find myself mildly obsessed with figuring out ways I can use them at home. In a fresh green salad, fruit salad, in a salad dressing, sprinkled over grilled lobster, mixed with pulled, cold crab, on top of cupcakes....