News & events 2015

SCALLOPS WITH PRUNIER ST. JAMES CAVIAR, BROCCOLO AND CAULIFLOWER

Ingredients:

30 g of Prunier St. James caviar

5 scallops (coral removed) (approx. 160 g)

60 g broccoli

60 g cauliflower

50 g purslane

15 g white balsamic cream

10 ml olive oil

4 roasted pecan kernels

1 stalk of chives

Espelette chilli pepper

Fleur de sel

Fine salt

Ground white pepper

 

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BALIK SASHIMI ON A BED OF MANGO WITH AVOCADO TARTARE

Ingredients:

1 Balik Sashimi (approx. 360 g)

2 mangoes

3 avocados

1 lemon

60 g watercress

Drizzle of olive oil 10 ml basil oil

Fleur de sel

Fine salt

Ground white pepper

 

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CRAB ON CUCUMBER JELLY WITH PRUNIER PARIS CAVIAR

Ingredients:

30 g of Prunier Paris caviar

25 g fresh crab meat

50 g stirred plain yoghurt

1 cucumber 

½ lemon

1 pinch of curry powder

1 knife tip of agar-agar (4 g per litre)

1 g of dried seaweed 

Ground white pepper

Fine salt

 

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BALIK FILLET No. 1 WITH CREAMED SQUASH

Ingredients

1 Balik Fillet No. 1 (approx. 480 g, cut into twenty-four 20 g petals)

1200 g squash

1 white onion (approx. 100 g)

120 g butter

210 g 45% fat cream

1.5 litres chicken stock

16 g roasted squash seeds

Salt

Pepper

 

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New Collection Love 2016 Yves Saint Laurent

Caviar House & Prunier invites you to share the new edition of the Love Collection caviar tins, inspired by one of the famous designer’s self-made greeting cards.

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