- Preparation time15 mins
- Cooking time:15 mins
- Total time:30 mins
- For:4 people
Ingredients
- 50g Osetra Imperial caviar
- 4 cooked beetroots
- Olive oil
- Sherry vinegar
- Salt and pepper
- 2 shallots, finely chopped
- 20g Sherry vinegar
- 6g sugar
- 2g salt
- 60g water
- 100g skimmed quark
- Lemon zest
- Dill
- Optional: Buckwheat granola
Preparation
1
Bring the sherry vinegar, salt, sugar and water with the shallots to the boil and leave to cool. Peel the beetroots and slice. Cut them out for a more attractive appearance. Season the beetroot slices with olive oil, sherry vinegar, salt and pepper and arrange neatly.
Mix the skimmed quark with the lemon zest and place with a piping bag on the beetroots. Garnish with dill, pickled shallots and Osetra Imperial caviar, and optionally with buckwheat granola.
Oliver Oberlin
Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests.