Thursday, April 25, 2013

Top French Recipe @


300 g of Sturgeons
3 c. in soup of oil of olive
1 lemon
50 g of caviare
15 cl of whipping cream
salt and pepper of the mill
cherry-red tomatoes


It is a quick recipe, that just asks for a little of attention, given that you use delicate products as the caviare or the sturgeon. Begin by cutting the sturgeon in very fine scallops, then put it in some oil of olive and the lemon which you prepared beforehand, with some salt and some pepper. You let marinade some minutes. During this time, you prepare the mixture of caviare and cream, delicately, not to break the caviare. Then, you put down cream and caviare in the plate, by incorporating them progressively, to accomplish a nice decor. As finishing touch, add of you give off fluff of dill and of small cerisettes, supporting tomatoes can serve.

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