- 1 spoonful Oscietra Caviar
- 100 gr capellini or other pasta
- 200 ml champagne
- 1 shallot (50 gr) or 50 gr of onion
- 50 ml milk cream
- 250 gr salted butter
- 1 spoonful of fresh lemon juice
- Black pepper
Straight from Amandine, Chile’s premier modern bistro, Rudi Scholdis brings one of his most famous and delicious dishes for tasting caviar. Thanks to the smoothness of capellini, along with the champagne sauce (Beurre Blanc sauce), the caviar flavour takes the lead, with its outstanding texture and flavour.
Note: To serve caviar, always prefer a spoon with neutral materials, preferably nacre or plastic, as metal oxidises the caviar flavour.
Visit the @Amandine.Bistro page for more recipes from Rudi Scholdis.