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Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood

Eric Kragh Vildgaard
Cuisine Nordic

Ingredients
  

  • 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