“For me, there is currently no alternative to Royal Caviar in terms of creaminess, perfect salt ratio, nuttiness and the consistency of the grain. Simply top-shelf!”
Star chef Peter Maria Schurr
Ingredients for “Cold tartare of young courgettes”
Agricultural Oil Vanilla Mayonnaise
- 100ml milk 3.5%
- 100ml Evian mineral water
- 200ml vegetable stock
- 50g argan oil
- ½ vanilla pod scraped out
- Salt / Cayenne
- 30g salted deep-fried corn
- 20 g cornflakes
- 40 g malto
- 105 g grape seed oil
- Shiso cress red
- 30g Caviar Royal Premium per person
- Bread crackers as a base for caviar
Tartare of young courgette
Remove the core of the green courgettes and chop coarsely. Sauté in a little olive oil. Remove the aromatics / pacotise 1 time in the Paco Jet with a 4-blade knife. Quickly chill on ice and season with argan oil, salt / pepper / sugar if necessary.
Argan oil-vanilla mayonnaise
Bring all the ingredients for the mayonnaise to the boil. Then add 1 g agar agar per 100 ml of liquid and bring to the boil.Strain through a micro sieve / allow to gel / cool and then finely purée in a blender.Strain again and season with salt / sugar to taste.
Mix all ingredients, season with Raz el hanout / knead.roast small plucked pieces in a pan over a gentle heat in circular motions to form balls.