Pour 10 personne
* fleur de se
* 50gr de perles de sous bois
* 10 tranches tres fines de boeuf dans le filet
* quelques pusses de betteraves
* 1-2 culliere a soup de vinaigrette a l'huile d'olive
Disposer les tranches de boeuf dans le grande assiettes
Badigeonner d'un peu de vinaigrette
Assaisonner avec un peu de fleur de sel et poivre de moulin
Disposer les perles sous bois sur le carpaccio
Decorer avec queques pousses de bettraves
The ancient Greeks, Romans and Egyptians already noticed the taste values of white caviar, they also considered him an aphrodisiac called Pearls of Aphrodite.
This exclusive appetizer had its return to tables in the 80's in France and quickly aroused the culinary curiosity of the most outstanding chefs in Europe, today it is served in the most prestigious restaurants in the world, now it can also be found on your tables.
To obtain 1 kg of caviar you need 2,600 eggs, which are collected by hand, cleaned from the ground and carefully selected to make the damaged, can not stick together and be dried) and size (the egg should have a size of 3-6mm) meet certain standards, then the caviar is aged in brine and acquires its final flavor there, and reaches our jars high-quality caviar, which we offer today.
The nutritional value in 100gr of caviar is about 90 kcal including protein 16.1, unsaturated fat 1.4, carbohydrate 2.0.
It provides our body with up to 36 macro and microelements, including iron, zinc, potassium, calcium, iodine, magnesium, silicon or copper, vitamins A, E, D, C and all of group B. Frequent consumption regulates metabolism, promotes slimming, strengthens the system blood and immune, helps fight cholesterol pathogens, relieves inflammation, has antiallergic properties. Used in cosmetics, it accelerates the regeneration of the epidermis and delays its keratosis, it is a barrier against the action of free radicals, it brightens up.
Snail caviar should be well chilled, but it is served at room temperature, about 30 minutes before serving it should be pulled from the refrigerator, caviar does not like silver and
stainless steel cutlery, do not shred it or spread it with a knife, just gently spoon it.
It has similar uses as other caviar, it goes well with roasted small toasts, pancakes, bread or egg in the company of whipped sour cream or butter, it is served to champagne, martini or chilled vodka.
The taste of caviar is unique, reminiscent of a forest fleece, which is why it is also called forest pearls. Caviar should burst on the palate, releasing its delicate aroma, eggs should not be
in our store pantry you will find caviar in three flavors lines:
Pour 10 personne
* 4 grosses noix de saint jaques
* 30gr de caviar d'escargot
* 1 cuilliere de roquette
* poivre du moulin
* piment d'espelette
* fleur de sel
Trancher les saint - jaques
Badigeonner d'huile d'olive les Saint - Jaques
Assaisonner les Saint - Jaques fleur de sel, piment d'espelette et poivre de mouline
Disposer les Saint Jaques et ajouter pointe de caviar d'escargot
Decorer avec de la feuille de roquette