Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.
In this 6-episode series the chef does not make high-end dishes but instead combines these valuable ingredients to make several dishes that can be cooked in a short period of time and without using sophisticated kitchen appliances. So real festive dishes that anyone can make.
Four of the six episodes are based on the Royal Belgian Caviar (Source: njam). This is the first episode:
Ingredients for 4 servings
- 50 ml Vermouth
- 1/2 shallot, finely chopped
- 35 g tapioca
- 1 tbsp sour cream
- 3 egg yolks
- 50 ml oyster juice
- 1 white of leek, finely chopped
- 4 oysters
- 1 can of platinum caviar
- salt
Preparation
Put the vermouth and the shallot in a saucepan together and leave to boil. Add the sour cream and let it simmer until it reduces.
Bring salted water to the boil. Boil the tapioca in about 4 to 5 minutes.
Now make the sabayon. Stir the egg yolks together with the oyster juice. Heat on the stove and whisk together until achieving a firm sabayon. Season with salt.
Mix the sabayon with the vermouth-sour cream sauce. Pour off the tapioca and rinse under cold water.
Serve
Garnish a teaspoon of tapioca in a deep plate. Put an oyster on top and a teaspoon of caviar. Pour sabayon on top.