Nutrition Facts
4 servings
4
Recipe for Virgin Trout Eggs
As the end-of-year holidays approach, OVIVE prepares an exceptional menu in collaboration with Chef Jean Imbert to add indulgence to the magic of Christmas. An original and flavorful recipe where the trout roe reveals its full finesse.
Appetizer
120 Trout roe
30 Raw cream
100 Ratte potatoes from Touquet
Clementine Vierge
1 Clementine
1 Spring onion
10 Coriander
10 Pine nut
Extra virgin olive oil
Flower of salt
Freshly ground pepper
Directions
1
Cook the potatoes in boiling salted water, peel them, then cut them in half or into thirds depending on their size.
2
Whip the fresh cream to revive its body, then season with salt and freshly ground pepper.
3
Clementine Vierge: peel the clementine and cut it into small cubes. Cut the green onion on the diagonal and chop the cilantro (you can also use parsley).
4
Toast the pine nuts in the oven at 180°C for 3 minutes.
5
Gather all the ingredients and then add the extra virgin olive oil.
6
To finish Assembly and finishing: in a small deep plate, place the cut potatoes, pour a generous spoonful of clementine oil. Add a small spoonful of raw cream and finish with the trout eggs.
Ingredients
Appetizer
120 Trout roe
30 Raw cream
100 Ratte potatoes from Touquet
Clementine Vierge
1 Clementine
1 Spring onion
10 Coriander
10 Pine nut
Extra virgin olive oil
Flower of salt
Freshly ground pepper
Directions
Directions
1
Cook the potatoes in boiling salted water, peel them, then cut them in half or into thirds depending on their size.
2
Whip the fresh cream to revive its body, then season with salt and freshly ground pepper.
3
Clementine Vierge: peel the clementine and cut it into small cubes. Cut the green onion on the diagonal and chop the cilantro (you can also use parsley).
4
Toast the pine nuts in the oven at 180°C for 3 minutes.
5
Gather all the ingredients and then add the extra virgin olive oil.
6
To finish Assembly and finishing: in a small deep plate, place the cut potatoes, pour a generous spoonful of clementine oil. Add a small spoonful of raw cream and finish with the trout eggs.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH