Mousse contains 50% foie gras and truffles, no pork. It is packed in a tube can for easy slicing and preparation of canapés. BEEF WELLINGTON With FOIE GRAS Recipe INGREDIENTS 1 piece center-cut beef fillet (3 1/2 pounds) Coarse salt and freshly ground pepper 2 tablespoons olive oil 6 ounces duck foie gras with Truffles, […]
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Whole duck foie gras is the most prestigious ready-to-serve preparation. we select the best foie gras, add Port wine and cook it sous-vide. In a medium-size format, our whole duck foie gras “torchon” is ideal for serving on toasts or as a center-of-the-plate appetizer. To fully enjoy its full flavour, we recommend keeping things as […]
Whole duck foie gras is the most prestigious ready-to-serve preparation. At Rougié, we still use artisanal methods: we select the best foie gras and flavour it with Armagnac. This product is ideal for appetizers, hors d’oeuvres, canapés and as a present.
Ingredients 1.5 ounces of Pearls of The Sea Paddlefish Caviar per 8oz Cream Cheese 1 teaspoon parsley flakes Directions Whip 8oz cream cheese to a smooth consistency9get out all lumps) Blend in parley flakes With a spatula blend into the cream cheese well ½ ounce of Pearls of the Sea Paddlefish Caviar Repeat this process […]
Ingredients 1 dozen Quali Eggs 4oz Pearls of The Sea Salmon Roe Caviar Directions Boil Quail Eggs in Boiling water for about 1 minutes. Drain and run ounder cold water to to cool. Very carefully crack easch egg and peal off shell Cut each egg in ½ lengthwise, serve on a plate with Pearls of […]
Ingredients 4 finely minced shallots 6 chopped chives from fresh scallions 6oz champagne vinegar 1 tablespoons of fresh grinded black pepper 1 dozen oysters in the shell Crushed ice 2 oz pearls of The Sea Farm Raised hybrid Beluga Caviar Instructions Combine the shallots, chives, vinegar and pepper in a mixing bowl and blend well […]
Ingredients 2 slices of bread 2 large eggs well beaten ½ teaspoon of Saffron Threads 1 tablespoon of butter 1 clove of fresh garlic 1 oz of Pearls of The Sea Siberian Caviar salt and pepper to taste Directions In a cereal size bowl beat the eggs and saffron until smooth, mix in a pich […]
Ingredients Olive oil for light frying 1/2 chicken bullion cube 4 slices of bread 1 lobster tail cooked 2oz Pearls of The Sea Russian Osetra Caviar Directions In a fry pan or skillet, heat enough olive oil to line the pan. Add ½ cube of bullion for flavor Fry bread on both sides until golden […]
Ingredients 8oz Cream Cheese 4oz Smoked Salmon 2oz Pearls of The Sea American Sturgeon Caviar 1 package 16 mini blini pancakes You will need a small rectangular shaped mold approximately 8X4X4 Directions In an 8X4X4 mold, line the bottom and sides with one piece of wax paper Spoon into the mold 2oz of Pearls of […]
Ingredients 20 very small new potatoes (Jersey Royals) 8oz Sour Cream Fresh parsley 3oz Pearls of The Sea American Osetra caviar Directions Wash new potatoes(Jersey Royals) in cold water Cook until tender, 5 minutes in microwave or 20 minutes in boiling water. Let cool for at least 10 minutes. Cut them in half and slicing […]
► Metropolitan Seafood & Gourmet 1320 Rt. 22, West Lebanon, NJ 08833