Season of Giving - Zurich Airport
Season of Giving - Zurich Airport
Season of Giving - Zurich Airport
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BALIK Sjomga Duo<br />
BALIK Sjomga duo mit Side Salad (1 Person)<br />
Sjomga duo: Side Salad:<br />
50 g BALIK Sjomga NORI 25 g Blattsalat<br />
50 g BALIK Sjomga ORANGE 2 Sherry-Tomaten<br />
(od. anstattdessen 100 g 30 g Schalotten<br />
BALIK Filet Tsar Nicolaj) ¼ Bund Petersilie<br />
1 Stück Toastbrot 1 Estragonstiel<br />
½ Zitrone 1 Bund Schnittlauch<br />
15 g Sauerrahm ½ TL Dijon-Senf<br />
20 g Zwiebeln Salz und Pfeffer<br />
Brot und Butter Öl, Wasser und Essig<br />
Side Salad:<br />
Schalotten schälen, fein würfeln. Petersilie und Estragon zupfen,<br />
waschen und fein hacken. Schnittlauch fein schneiden. Essig,<br />
Senf, Salz, Pfeffer mit Wasser verrühren. Die Kräuter, die Schalotten<br />
und das Öl beimischen. 30 Minuten ziehen lassen und vor<br />
dem Servieren nochmals aufschlagen. Dressing unter den Salat<br />
mischen und mit Tomaten schön anrichten.<br />
Sjomga duo:<br />
BALIK Sjomga NORI und BALIK Sjomga ORANGE in drei<br />
1.5 cm grosse Stücke schneiden. Den Toast in Dreiecke schneiden<br />
und toasten. Die Zwiebeln fein hacken. Den Sauerrahm und<br />
Zwiebeln in kleine Schälchen abfüllen. Zitrone als Garnitur.<br />
Caviar House & Prunier Seafood Bar<br />
Airside Center<br />
Täglich 06.00-22.00 Uhr<br />
www.foodtravelexperts.com<br />
info@caviarhouse-prunier.com<br />
3. Champagne Bollinger Rosé, CHF 105.00, Bàcaro Fine Food Shop Bar<br />
4. Quarz Sauvignon Alto Adige, CHF 42.50, Bàcaro Fine Food Shop Bar<br />
BALIK Sjomga duo with side salad (1 person)<br />
Sjomga duo: Side salad:<br />
50 g BALIK Sjomga NORI 25 g lettuce<br />
50 g BALIK Sjomga ORANGE 2 cherry tomatoes<br />
(or use alternatively 100 g 30 g shallots<br />
BALIK Filet Tsar Nicolaj) ¼ bunch <strong>of</strong> parsley<br />
1 slice toasted bread 1 sprig <strong>of</strong> tarragon<br />
½ lemon 1 small bunch <strong>of</strong> chives<br />
15 g sour cream ½ tsp. Dijon mustard<br />
20 g onions salt and pepper<br />
bread and butter oil, water and vinegar<br />
Side salad:<br />
Peel and finely dice shallots. Pluck parsley and tarragon, then<br />
wash and finely chop with chives. Add vinegar, mustard, salt<br />
and pepper to water and mix. Add the herbs, shallots and<br />
oil to the mix. Let dressing sit for 30 minutes and mix again<br />
before serving. Drizzle dressing over the salad and garnish<br />
with tomatoes.<br />
Sjomga duo:<br />
Cut BALIK Sjomga NORI and BALIK Sjomga ORANGE<br />
into three pieces 1.5 cm wide. Cut white bread into triangles<br />
and toast. Finely chop onions. Serve sour cream and onions<br />
in small bowls. Garnish with lemon wrapped in a gauge.<br />
Caviar House & Prunier Seafood Bar<br />
Airside Center<br />
Open daily 6 a.m.-10 p.m.<br />
www.foodtravelexperts.com<br />
info@caviarhouse-prunier.com<br />
gourmet<br />
winter 2009/2010<br />
51
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