French caviar, smoked eel, and green asparagus are featured in these Petrossian recipes by David Toutain, two-star chef. These recipes come from the limited edition "Panier Particulier" created during the first lockdown in April 2020.
Discover these 5 easy-to-make recipes at home from the personal notebook of Chef David Toutain. Have Petrossian specialties delivered to your home to learn the home cooking of a 2-star chef while making your daily life more creative. The menu includes one appetizer, two starters, one snack (e.g., for brunch), and one main course for a family of 4.
Recipe #1
Croustissian® Toast with Sardine Spread and Pomelo
Ingredients for 4 people
- 1 tin of Petrossian small sardines in olive oil
- 10 g Fleur de Caviar® Petrossian
- ½ pack of Croustissian® rye
- 1 pomelo
- 10 cl crème fraîche
- ¼ bunch of tarragon
- Pepper
Instructions
- Drain the sardines and place them in a small bowl.
- Mash the sardines, then add crème fraîche, Fleur de Caviar®, pepper, chopped tarragon, some pomelo zest and juice. Mix well and chill for 1 hour.
- Spread the mixture on the Croustissian® slices, top with a piece of pomelo, and garnish with a tarragon leaf.
Recipe #2
Salmon Ballotine, Monkfish Liver, and Clementine
Ingredients for 4 people
- 4 thin slices of smoked salmon Petrossian
- 50 g wild salmon roe Petrossian
- 1 bunch of chives
- 1 clementine
- Olive oil
For the monkfish liver mousse
- 100 g monkfish liver Petrossian
- 25 g heavy cream
- Salt
- Piment d’Espelette
Instructions
- Blend the monkfish liver with cream, salt, and a pinch of Piment d’Espelette. Chill in the fridge.
- Lay out the salmon slices and cut in half.
- Place some mousse in the center, fold into a ballotine.
- Secure with blanched chive sprigs.
- Season salmon roe with a little olive oil and decorate the ballotines.
Recipe #3
Green Asparagus, French Caviar, and Gribiche Sauce
Ingredients for 4 people
- 30 g French caviar Baeri Baïka®
- 8 thick green asparagus
- Olive oil
- Fleur de Sel
For the Gribiche sauce
- 3 Malossol gherkins Petrossian
- 3 eggs
- 1 tsp mustard
- 3 tbsp cider vinegar
- 45 cl grape seed oil
- Flat-leaf parsley
- Salt
- Pepper
Instructions
- Peel asparagus and blanch 2 min in salted water. Cool in ice water.
- Boil eggs 8 min, separate yolks and whites. Mash yolks with mustard, add vinegar and oil. Season and add chopped gherkins and parsley. Fold in whites.
- Arrange asparagus on plate, top with sauce, Fleur de Sel, olive oil, and caviar.
Recipe #4
Mackerel, Smoked Pike Roe, and Fava Beans with Mint
Ingredients for 4 people
- 50 g smoked pike roe Petrossian
- 4 mackerel fillets
- 800 g fava beans
- ¼ bunch mint
- ¼ bunch lemon balm
- 1 splash pistachio oil
Instructions:
- Fillet mackerel, salt, marinate 1 hr, rinse, chill.
- Blanch fava beans, peel, chop herbs, mix with beans, roe, oil, and fleur de sel.
- Pan-fry mackerel skin-side only, serve on beans mixture.
Recipe #5
Croque-Monsieur with Smoked Eel
Ingredients for 4 people
- 120 g smoked eel fillets Petrossian
- 8 slices white bread
- 50 g soft butter
- 8 slices cheese of choice
- 100 g grated Gruyère
- 4 tbsp milk
- Nutmeg
- Salt
- Pepper
Instructions:
- Butter one side of each bread slice.
- Place cheese, then eel on 4 slices. Cover with remaining slices, buttered side down.
- Mix grated cheese with milk, salt, pepper, nutmeg. Spread on croques.
- Grill 10 min until golden. Serve hot.
