Ingredients
Scale
- MISO SAUCE
- 80 gr creme fraiche 48%
- 40 gr whole milk
- 15 gr quality white miso
- 0,03 gr Xantana
- 1,2 gr salt
- BLACKCURRANT WOOD OIL
- 200 gr freshly cut blackcurrant wood branches
- 200 gr grape seed oil
- 50 gr Beluga Sevruga caviar
Instructions
- MISO SAUCE
- Whisk all the ingredients together, strain and set aside.
- BLACKCURRANT WOOD OIL
- Beat the branches so that they open up. Break them apart, cover with oil and confit at 60’c for 4 hours, strain and cool down.
- ADD CAVIAR
- Cuisine: Nordic