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2 c Heavy cream
1 pn Salt
4 Egg yolks
1 tb Cornstarch
7 oz Assorted caviar (such as Osetra and salmon etc. )
1/2 c Brunoise red onions
1/2 c Finely-chopped egg whites
1/2 c Finely-chopped egg yolk
1/2 c Finely-chopped freshly parsley leaves
In a saucepan, combine 1 3/4 cup cream with a pinch of salt. Bring the
cream to a simmer. Whisk in the eggs and continue to cook for 2 minutes.
Whisk the cornstarch and remaining cream together. Whisk into the hot cream
and continue to cook for 3 minutes. Remove from the heat and cool
completely. Refrigerate until chilled. To assemble, place some of the
caviar in the bottom of four fluted glasses. Place a tablespoon of the
onions, egg whites, egg yolk and parsley over the caviar. Spoon tablespoons
of the cream over the parsley. Repeat the layering of the caviar and
traditional garnishes. Spoon the remaining custard into the glasses.
Garnish with the remaining caviar. Serve immedietly. This recipe yields 4