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Bemka House of Caviar Quail Eggs with Caviar |
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Directions:
Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.
Hollandaise Sauce:
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
Dash of Tabasco sauce
Salt
Freshly ground black pepper
Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm. |
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Bemka House of Caviar Parfait by Chef Petrous Moldovan |
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Ingredients:
3 qts. heavy cream
375 grams/ 1 1/2 cup egg yolks
5 teaspoons water
450 grams/ 2 cups sugar
120 grams/ 4 1/2 oz. glucose
3 cups of nougat paste
2 quarts of toasted sweet and spicy sliced almonds
Chocolate sauce as garnish
1 oz. Bemka caviar |
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Preparation:
1. Using a stand-up mixer with the whisk attachment, the heavy cream to a Chantilly state (or when you can remove the whisk attachment and the peaks of cream do not stand upright). Set aside in a refrigerator.
2. Add sugar, water and glucose to a heavy-bottomed pot, stir over range at 250 degrees F. Remove from the heat and let rest five minutes.
3. Place the 1 1/2 cups egg yolks into a bowl for a standup mixer, with the whisk attachment on ''stir'' speed, slowly add the cooled glucose mixture.
3. Once all is incorporated, raise the speed to high and whip until the egg yolks are light in color.
4. Mix the nougat paste with the chilled heavy cream and gently fold in with the yolks. Lastly, fold in the almonds.
5. Pour mixture into molds and freeze overnight.
6. Once mixture is frozen place the parfait on the center of the plate, drizzle with chocolate sauce and place an ounce of Bemka caviar. |
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House of Caviar and Fine Foods - Sole with Fresh White Truffles
Ingredients for 4 people:
- 20/25 g. fresh white truffle
- 4 large sole
- flour
- 50 g. of butter
- 1 glass of Verdicchio
- 1 lemon juice
- Salt and pepper
Preparation:
Clean the sole, sprinkle with lemon juice and marinate for 10 minutes. Lightly dust the salted and peppered sole with flour. Fry them quickly in the hot butter, turning them over once, then add the verdicchio wine. Serve immediately covered by the cooking gravy and thin slices of white truffle.
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