Christmas tartinki with caviar
portions - 12
White bread 1 piece
Sour cream 150 g
Red bow 1 head
Red caviar to taste
Black caviar to taste
Vegetable oil 70 ml
White bread (it is better to use baguette) cut into neat slices and fry in vegetable oil in a pan on both sides. Put on a napkin, let drain excess oil and cool slightly.
Cut red onions into thin rings. For each slice of bread, lay out 2 onion rings, a teaspoon of sour cream and a teaspoon of any caviar (any kind of inexpensive sturgeon caviar such as American Hackleback or American Paddlefish).
Baked Potatoes with Sour Cream and Caviar
Finger potatoes 1.5 kg
Olive oil 3 tsp
Fresh rosemary 1.5 tsp
Sour cream 20% 250 g
Black caviar 200 g
Preheat oven to 190 degrees.
Cut the potatoes in half and mix with olive oil and rosemary, add salt and pepper to taste.
Grease a large baking sheet with 1 teaspoon of oil.
Spread the cut potatoes down evenly.
Bake until potatoes are golden, crispy and fully cooked - about 35 minutes.
Chill the potatoes for 10 minutes.
On each half, first lay out a small amount of sour cream, and then - caviar.
Scallop with baked melon
Scallops 400 g
Melon 240 g
Black caviar 4 g
Cress Daikon 8 g
Green basil oil to taste
Melon sauce 80g
Baking melons in the oven at 180 degrees until its internal temperature reaches 70-80 degrees.
Then send the scallop to the oven for 5 minutes to warm up.
Put scallops on the plate, decorate with melon sauce and melon, top with black caviar and basil oil.
For melon sauce, you first need to boil the broth: 50 ml of water bring to a boil, add 0.5 grams of dashi and 2.5 grams of tuna chips. Finely chop 170 grams of melon, mix with 3 grams of green chilli, lightly fry in 50 grams of butter, add broth and punch in a blender until a homogeneous consistency.
For basil oil, blend 160 ml of grape seed oil with 10 grams of basil, 1 gram of garlic and a pinch of salt in a blender.