Mixed set of spirits 2.0

“Royal Caviar, for us the caviar of permanently consistent quality!
With kind regards from Vienna.”

Star chef Juan Amador

Recipe recommendation from star chef Juan Amador

Juan Amador is the owner and star chef of the starred restaurant “Amador’s Wirtshaus & Greißlerei” in Vienna.

Ingredients for “Mixed set of spirits  2.0” (serves 4 people)

Caviar

Beurre Blanc ice cream

  • 1l white wine reduction
  • 50g diced shallots
  • 20g white pepper, whole
  • 1 bd. Tarragon
  • 1 bunch Chervil
  • 200ml white wine vinegar
  • 80g glucose
  • 1 egg yolk
  • 250g butter
  • Salt
  • Sugar

Malt bread

  • 200g pumpernickel
  • 20ml red wine vinegar
  • 30ml hazelnut oil
  • Maldon salt
  • White pepper

Hazelnut milk

  • 1l milk
  • 1l oat milk
  • 500g hazelnuts, whole
  • 50ml hazelnut oil
  • 50g brown butter
  • Maldon salt
  • Soya lecithin

Preparation (recipe for 4 people)

Hazelnut milk

Roast the hazelnuts in the oven until they turn golden brown. Melt the butter and hazelnut oil in a saucepan and sweat the browned hazelnuts, season with Maldon salt and deglaze with milk and oat milk, bring to the boil and leave to infuse for 24 hours. Strain, warm the mixture slightly and mix with soy lecithin to a stable foam.

Beurre Blanc ice cream

Sweating shallots in butter until they turn translucent, add peppercorns and deglaze with white wine, vinegar and reduction. Boil down to a creamy consistency and let the herbs steep in it. Strain through a sieve and bind with egg yolk at 85 °C, gradually add the butter cubes. Freeze in an ice cream maker for about 15 minutes.

Malt bread

Press the pumpernickel through a coarse sieve so that the kernels remain in the sieve. Marinate with vinegar and oil.

Dressing with large-grained sturgeon caviar

Place the marinated malt bread in a deep plate and pour foamed hazelnut milk on top. Place a dollop of butter ice cream in the center of the foam and drape the fresh low-salt caviar from Royal Caviar on top.