Doug Rutsch from Petrossian, the famous house of caviar, contacted me some time ago to propose a special recipe for Valentine's day for you all to enjoy.
WHAT A TREAT!
Having lived in Iran, I am a caviar fan. I recall the times when the "caviar man" would come to our Tehran home with a bounty of camembert size tins with a rubber band around in a bag for us to choose from.
Later on in China, we enjoyed the caviar made in Heiliojiang province, near the Amour river.
And of course, every time I have visited Moscow, I come back with some.
Christmas in Paris allows me to indulge in this very special - and unfortunately expensive - treat. Valentine may be the right pretext to let you indulge too ....
What can you pai this meal with? A glass of very cold vodka!
Ingredients:
24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco Sauce to taste
Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
Caviar, 80 grams, available from Petrossian
1 baguette cut ¼" thick and lightly toasted, approximately 24 pieces
8 ounces of salad greens
Steps:
In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
Thank you Doug!
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