Assiette de légumes et tarama au Maviar 1950®

Vegetable Plate with Tarama and Maviar 1950®

Create a healthy and summery dish with this vegetable plate served on a bed of homemade tarama made with Maviar 1950® and raw cream. Decorate with nasturtium flowers for a beautiful presentation.

Preparation: 30 minutes • Cooking: 20 minutes

Ingredients for 4 people

For the tarama:

For the vegetables:

  • 250 g green beans
  • 1 yellow zucchini
  • 100 g shelled broad beans
  • 100 g yellow and orange cherry tomatoes
  • Microgreens and nasturtium flowers
  • Fleur de Caviar®

Instructions

  1. Trim and rinse the green beans, steam for 12 minutes. Check doneness with a knife.
  2. Wash the zucchini and scoop balls using a Parisienne scoop. Steam together with the broad beans for 8 minutes.
  3. Wash and halve the cherry tomatoes.
  4. Gently mix the Maviar 1950® with the cream, spread the tarama on plates, then top with the vegetables, microgreens, and nasturtium petals.
  5. Season with Fleur de Caviar®.

Photography: Aimery Chemin • Food styling: Coralie Ferreira

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