‘super Fancy’ 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 Instructions
- 1
Prepare the Gribiche Sauce
In a mixing bowl, combine 1 cup of gribiche sauce. This can be made by mixing hard-boiled eggs, capers, cornichons, Dijon mustard, and olive oil until well blended.
- 2
Prepare the Vol-au-vent
If using pre-made vol-au-vent shells, follow the package instructions to warm them in the oven until crispy. If making from scratch, prepare puff pastry, cut into rounds, and bake according to the recipe.
- 3
Assemble the Caviar Service
Place the warm vol-au-vent shells on a serving platter. Add a spoonful of gribiche sauce into each shell, then top with a generous amount of Petrossian Biaka caviar.
- 4
