with Osietra Caviar & Crème Fraîche
Blinis, an Eastern European pancake topped with caviar, are easy to make and perfect for parties, breakfasts, and snacks. Originally whisked up and flipped on griddle pans and accompanied by a variety of toppings, packaged blinis are readily available in gourmet markets—including buckwheat, rye, and spelt. The chefs at SeaDream Yacht Club have prepared an elegant and decadent take on this thousand-year-old recipe, complete with fresh halibut, Osietra caviar, and crème fraîche. Bon Appétit!
Ingredients:
Atlantic Halibut fillet (600 g.), pin-boned
1 lemon, zested
1 tsp. black peppercorns, crushed
1 tbsp. of chervil (French parsley), chopped
1 lime, zested
1 orange, zested
100 g. of brown sugar
100 g. of sea salt
Blinis:
3 tbsp. of Osietra Caviar
3 tbsp. of crème fraîche
12 sprigs of chervil
12 blinis
1 tbsp. olive oil
Instructions:
1. Combine the salt, sugar, zests, pepper and chervil, mixing well.
2. Using the zest mix, make a thin layer the same shape as the fish on a plastic tray, then place the fillet skin-side up on the salt and pack the remaining salt on top. Cover and refrigerate for 12 hours.
3. Remove as much of the salt mixture from the fish as possible and then rinse very well under cold water. Pat the fish dry and then put skin-side down on a board.
4. Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh
5. Slice the fillet crossways as thinly as possible; you need 3-4 slices per blini. Dress with a little olive oil.
6. To plate, put 3-4 slices of the halibut on each blini, add a little crème fraiche and then finish with the Osietra caviar and a pinch of chervil. With blinis, it’s all about the layering and presentation.
Serves: 6
A Culinary Q&A with Executive Chef Tomasz
Meet Chef Tomasz, responsible for developing and executing our 5-star cuisine on board. Discover more about how he captures the flavors of your destinations and how SeaDream Yacht Club serves up Dream Cuisine at every turn.
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