Description
It is best to take your tin of caviar out 5 minutes before serving. Place it on a bed of ice to preserve its freshness throughout the tasting. Use a small mother-of-pearl spoon, which will not damage the grains or risk oxidation.
The purity and power of a fine vodka will provide an interesting counterpoint to the buttery, indulgent notes of caviar, while enhancing its not-so-innocent freshness.
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A perfectly soft-boiled free-range egg: gently remove the top, cover the egg with a generous spoonful of caviar, then replace the top. Add a few soldiers of delicate blinis, and indulgence becomes simplicity itself.
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| Per 100 g | |||
|---|---|---|---|
| Energy value (Kcal) | 242 | Matières grasses (g) dont acides gras saturés (g) | 14,3 (3) |
| energy values (kj) | 1012 | Carbohydrates (g) of which sugars (g) | 7,2 (0,1) |
| Protein (g) | 21,2 | Sel (g) | 2,93 |






