I just got my holiday catalog from Tsar Nicoulai Caviar and as usual I'm drooling all over the place - and plan on whining to Bob about a couple jars of our favorites!
The Passot Roe is the creation of Roland Passot (one of San Francisco's most acclaimed chefs). The Passot roe comes in Brandy, vanilla, or Kafir lime infused.
Of course my favorite is the Wasabi whitefish roe. All of their products are available online at tsarnicoulai.com, or at their outlet at the San Francisco Ferry Terminal building. Oh, lovely lovely stuff!
I had to share this recipe from the catalog just because it sounds sooooooooo good.
Goat Cheese Croquettes with Passot Brandy Infused Trout Roe
Serves 6
8 oz fresh goat cheese
4 oz fromage blanc
1/4 tsp fresh ground black pepper
1/2 tsp salt
1 tsp minced chives
1 c. panko bread crumbs
1 egg
2 c. oil for frying
1 oz Passot Brandy Trout Roe
1 c. micro greens
Combine goat cheese, fromage blanc, pepper, salt, & chives until well mixed. Divide into 12 1 oz balls.
Whisk egg with 1 tbs water in a bowl and put panko crumbs into another bowl. Dredge each corquette into egg mixture then coat well with panko.
Heat oil over med-high heat until shimmering. Fry croquettes untill deep golden brown and let drain on paper towels.
Divide micro greens among 6 plates or 1 large platter and top with croquettes. Finish each croquette with a spoonful of Passot Brandy Trout Roe.
The Passot Roe is the creation of Roland Passot (one of San Francisco's most acclaimed chefs). The Passot roe comes in Brandy, vanilla, or Kafir lime infused.
Of course my favorite is the Wasabi whitefish roe. All of their products are available online at tsarnicoulai.com, or at their outlet at the San Francisco Ferry Terminal building. Oh, lovely lovely stuff!
I had to share this recipe from the catalog just because it sounds sooooooooo good.
Goat Cheese Croquettes with Passot Brandy Infused Trout Roe
Serves 6
8 oz fresh goat cheese
4 oz fromage blanc
1/4 tsp fresh ground black pepper
1/2 tsp salt
1 tsp minced chives
1 c. panko bread crumbs
1 egg
2 c. oil for frying
1 oz Passot Brandy Trout Roe
1 c. micro greens
Combine goat cheese, fromage blanc, pepper, salt, & chives until well mixed. Divide into 12 1 oz balls.
Whisk egg with 1 tbs water in a bowl and put panko crumbs into another bowl. Dredge each corquette into egg mixture then coat well with panko.
Heat oil over med-high heat until shimmering. Fry croquettes untill deep golden brown and let drain on paper towels.
Divide micro greens among 6 plates or 1 large platter and top with croquettes. Finish each croquette with a spoonful of Passot Brandy Trout Roe.
You only live once . . . but if you do it right once should be enough!