Oscietra (30g) Recipe

Prepare and crisp puris

If using store-bought flat puris, have them at room temperature. Heat neutral oil in a small saucepan to 180°C (355°F) or until a small piece of bread sizzles and browns in ~10–15 seconds. Fry puris one or two at a time for 5–12 seconds until they puff slightly and become crisp and golden — do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with fine sea salt while still warm. Let cool completely; you should have approximately 30 g of crisp puris to fill.

Whip labneh

In a small bowl or the bowl of a hand mixer, combine 120 g labneh, 30 ml heavy cream, 1 tbsp lemon juice, 1 tsp extra-virgin olive oil, 1 tsp fine sea salt, and 1/4 tsp black pepper. Whip on medium speed (or vigorously by hand) until light, airy, and spreadable — about 1–2 minutes by mixer (3–4 minutes by hand). Adjust seasoning to taste. Transfer to a piping bag fitted with a small round tip (6–8 mm) or use a small spoon for assembly.

Separate eggs and make soft set yolks

Carefully separate the two eggs, reserving whites and yolks in separate bowls. For the yolks: bring a small pot of water to a bare simmer (not a rolling boil). Reduce heat to maintain gentle simmer. Crack each yolk into a small ramekin. Using a slotted spoon, create a gentle whirlpool and gently slide a single yolk into the simmering water and poach for 60–75 seconds for a very soft, slightly custardy yolk. Remove with a slotted spoon and drain on paper towel. Keep warm briefly while assembling. Alternatively, for a very precise set, sous-vide yolks at 63°C for 45–60 minutes, then chill and rewarm gently before plating.

Prepare egg whites

For the egg whites: in a clean bowl, add the two reserved egg whites and 1/4 tsp fine salt. Whisk vigorously until soft peaks form (about 1–2 minutes by electric hand mixer or 3–4 minutes by hand). The goal is a marshmallow-like, slightly glossy white — not dry. Optionally, you may cook the whisked whites as a light foam in a nonstick skillet: melt 10 g unsalted butter over low heat, spoon dollops of whisked whites into the pan and cook gently 20–30 seconds per side until just set and still tender. Allow to cool slightly and break into small pieces roughly the size of the puri crisps for filling. If you prefer an uncooked, stabilized foam, keep refrigerated and spoon onto puris immediately before service.

Prepare shallot and chive

Very finely mince the shallot (about 1 tbsp). Combine shallot and 1 tbsp snipped chives in a small bowl. Sprinkle a few drops of lemon juice (optional) to soften raw shallot bite and set aside. Microplane 1/2 tsp lemon zest and have chive tips ready for garnish.

Portion caviar

Keep the 30 g Oscietra caviar chilled until the moment of plating. Divide into 6 portions of ~5 g each (or adjust to how many puri crisps you will serve). Use a mother-of-pearl spoon or non-metal spoon to preserve delicate flavor when placing caviar.

Work on a clean platter. Using the prepared puri crisps (30 g total, roughly 6–8 small crisps depending on size), pipe or spoon a generous dollop of whipped labneh onto each crisp, making a small indentation in the center to hold the egg components and caviar.

On top of the labneh, place a small piece or quenelle of cooked egg white foam (or a small spoonful of whisked-but-uncooked white foam if preferred), leaving a shallow well for the yolk.

Gently place one soft-poached yolk on each prepared crisp (if yolks are larger than bites, halve them carefully so each crisp gets an appropriate portion).

Using a small spoon, place approximately 5 g Oscietra caviar atop or beside each yolk. The labneh base should provide a creamy counterpoint beneath the salty pearls.

Scatter a small pinch of the minced shallot and chive mixture across the crisps (a light dusting so it does not overpower the caviar). Add a tiny scrape of lemon zest over each for brightness.

Finish with a light flake of Maldon sea salt (very sparingly) around the edges of the puri (not directly on caviar) and a crack of fresh black pepper if desired. Garnish each bite with a chive tip laid across the top.

Serve immediately after assembly so the puris remain crisp and the yolks are warm and luscious. Pair with a chilled tasting pour of Louis XIII Cognac as indicated in the menu. If preparing ahead, keep components chilled separately and assemble no more than 5 minutes before service.