Cream of peas, scampi, sour cream and caviar
Recipe recommendation from star chef Chris Oberhammer
Chris Oberhammer is the owner and Michelin-starred chef of the “Tilia Restaurant” in Dobbiaco/South Tyrol.
“Royal Caviar stands out for me because of the quality, which is consistent at the highest level, as well as the remarkable logistics, which always delivers the product chilled and immaculate.”
Star chef Chris Oberhammer
Nutty finish Grain size 2.8 - 3.0 mm Gold shimmering nuances A marine delicacy!
Clean the fresh peas and process them into a fine puree. Season with olive oil, lemon oil, fresh herbs, salt and pepper. Clean and wash the scampi, dab dry and marinate with olive oil, salt and a little lemon for about 5 minutes. Arrange everything together in a small deep plate and finish with the sour cream and Imperial caviar.