Vittlo, mini-blinis, cucumber and "One Ultreïa" caviar

For four persons



  • 160g of quasi de veau
  • 1/2 cucumber
  • 20g of butter
  • Extra virgin olive oil
  • 20g of double cream
  • 20g of "One Ultreïa" caviar
  • Salt end pepper
  • For the blinis :
  • 65g flour
  • 65g of buckwheat flour
  • 2,5g of salt
  • 2,5g of salt
  • 5g yeast
  • 15cl milk
  • 2 eggs



1. Season and and brown the quasi de veau in a pan with a little olive oil. Add the butter. When it becomes foaming spray it on each side. Once well colored, put it at least 2 hours in the fridge.

2. For the blinis : mix the flour and salt. Mix yeast and warm milk and pour it into the flour. Add the egg yolks. Beat the egg white and put it into the mixture.

3. Peel the cucumber and remove the seeds, cut the cucumber into little pucks (1 cm diameter and 3mm thick)

4. Finely chop the quasi de veau and spread it to look like a rosette in each plate. Put it in the refrigerator.

5. Heat a nonstick skillet, and pour the blinis mixture with a small pipette so as to achieve some twenty 1 cm blinis. Place 5 of these blinis on the veal  in each plate. Add a little cream and some caviar on each blinis.

6. Finish the dish with cucumber pucks, season with a pinch of fleur de sel. Serve immediately. 



La vente d'alcool est interdite aux mineurs de moins de 18 ans

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