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.
Rezeptempfehlung Erbsencreme, Scampi, Sauerrahm, Kaviar von Sternekoch Chris Oberhammer
Sternekoch Chris Oberhammer

“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

Ingredients for “Cream of peas, scampi, sour cream, caviar” (serves 4 people)

  • 500 g fresh peas
  • 12 pieces fresh scampi
  • 50 g Imperial caviar
  • 100 g sour cream
  • Fresh herbs: chervil, mountain basil, parsley
  • Olive oil
  • Lemon juice
  • Lemon oil
  • Salt, pepper

Order the matching caviar:

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Nutty finish Grain size 2.8 - 3.0 mm Gold shimmering nuances A marine delicacy!

Preparation (recipe for 4 people)

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.