Caviar Service Recipe
30g petrossian biaka caviar, gribiche, vol-au-vent, pringles
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Ingredients
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Caviar Service Ingredients
Method
Preparation Directions
- 1
Prepare the Gribiche Sauce
In a bowl, combine finely chopped hard-boiled eggs, Dijon mustard, white wine vinegar, and olive oil. Stir in chopped cornichons, capers, and fresh herbs (like parsley and chives). Season with salt and pepper to taste.
- 2
Warm the Vol-au-Vent Shells
Preheat the oven to 350°F (175°C). Place the vol-au-vent shells on a baking tray and warm in the oven for about 5-7 minutes until heated through and slightly crispy.
- 3
Assemble the Caviar Service
Place a small spoonful of gribiche sauce into each warmed vol-au-vent shell. Top each shell with a generous dollop of Petrossian Biaka caviar. Arrange the Pringles chips around the plate for added crunch and serve.
