Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce

Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce

Preparation time: 25 minutes (plus time to boil and steam the potatoes)

A round thing

Caviar and potatoes are a classic combination – in combination with the creamy-fresh yuzu lime cream, it becomes an event.

Our tip:

The potato ring can be varied with your favorite caviar. Instead of the mizuna salad, tart frisée tips also go well, the Ring loves chervil, dill and chives or even pea sprouts and edible flowers depending on the season and the market situation.

ingredients

preparation

Wash the potatoes and boil them in water with plenty of salt for about 30-40 minutes, depending on their size. Drain potatoes and let steam evaporate slightly.

Peel the potatoes and press through a potato ricer into a saucepan. Press the potato snow through the press again. Heat the crème fraîche in a saucepan and mix with the hot potato snow. Season with salt and fill into a piping bag.

Heat the sauce. Spread the potato cream in a ring on preheated plates. Top with caviar, decorate with mizuna lettuce tips and daikon cress. Puree the sauce with the cutting stick until airy and distribute. Serve immediately.

Bestellen Sie online: Kaviar, Wagyu, Saucen – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Kaviars bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce

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Quick spring onion tart with caviar

Quick spring onion tart with caviar

Preparation time: approx. 25 minutes

Puff pastry meets Ossetra

Here, the interplay of taste and consistency create a pleasurable pleasure: crispy, warm puff pastry is topped with cool, crunchy caviar – irresistible and best freshly prepared!

Our tip:

When buying frozen puff pastry, it’s worth checking the small print: many frozen puff pastries are made with margarine, a few only with good butter for the real taste. Fresh, homemade puff pastry from the confectioner or baker is ideal.

ingredients

  • 1 spring onion

  • 1-2 stalks of chervil

  • 200 g caviar, eg Ossetra and char

  • 4 sheets of buttery puff pastry (250 g), defrosted

  • 1 egg yolk (M)

  • 150 g crème fraîche

preparation

Cut the spring onion diagonally into thin slices, wash in cold water, drain on kitchen paper. Turn the oven to 220 degrees.

Mix 100 g of crème fraîche with the egg yolk until creamy, only lightly salt.
Cut the puff pastry into three strips each, brush the strips with the cream up to just before the edge, spread the spring onions over them. Bake on a baking sheet lined with parchment paper for 10-12 minutes until golden brown.

Put 50 g crème fraîche in a piping bag with a fine nozzle. Allow the puff pastry to cool slightly and top with caviar. Place crème fraîche in dots, top with chervil tips and serve.

Bestellen Sie online: Kaviar, Wagyu, Saucen – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Kaviars bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Reduced and elegant!

A plate like from a good restaurant. Reduced and elegant, yet rich in taste. This fine pasta is also surprisingly easy to make at home! For themselves, for their favorite guests.

Our tip:

Cooked with vegetable broth, chicken or beef broth, this wine sauce also goes well with truffled pasta.

ingredients

  • 3 shallots

  • 40 grams of butter

  • 100 ml dry white wine

  • 500 ml fish stock

  • 250 ml whipping cream

  • salt

  • 250 g fine pasta, eg linguine, spaghetti

  • 125-150 g caviar ( e.g. baerii or trout caviar)

preparation

Peel and finely dice the shallots, sauté in a saucepan with the melted butter until translucent. Deglaze with wine and bring to the boil. Pour in the fish stock and simmer gently, uncovered, reduce to about 1/3 of the liquid.

Pour in the cream and simmer uncovered for a further 6-8 minutes until slightly thick. Finely puree the sauce with the fork or in a blender. Salt lightly.

Cook the noodles in salted water according to package directions, drain and set aside in a colander. Pour into the sauce and bring to a boil. Turn the noodles into portions using a fork and spoon and arrange on preheated plates.

Mix the remaining sauce with the mixing stick until fluffy and spread over the noodles. Top with caviar and serve immediately.

Bestellen Sie online: Kaviar, Wagyu, Saucen – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Kaviars bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce

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