French plate for white wine with omul
2 servings
9 minutes
A French plate with white wine and omul is an exquisite dish that perfectly complements a refined evening gathering. Inspired by French traditions of light snacks, this recipe combines tender omul, savory caviar, and creamy parmesan to create a harmony of flavors. Quail eggs, juicy cherry tomatoes, and creamy avocado add textural variety and freshness to the dish. Balsamic sauce and grainy Dijon mustard enrich the composition with a delicate tanginess, while sesame adds a subtle nutty note. This dish not only pleases the eye with its elegant presentation but also turns every bite into a gastronomic delight, especially when paired with light white wine. An ideal choice for a festive dinner or romantic meeting.
1
Prepare the ingredients.
2
Place the eggs in a pot of water and put it on high heat.
- Quail egg: 8 pieces
3
Once the water boils, reduce the heat and cook the eggs for another 3 minutes on medium heat. Then drain the water and let the eggs cool slightly.
4
Cut the avocado in half and slice it into pieces about 8 mm thick.
- Avocado: 1 piece
5
Place in a dish and salt.
- Sea salt: to taste
6
Sprinkle with sesame seeds.
- Sesame seeds: pinch
7
Drizzle balsamic sauce on top.
- Balsamic glaze: 1 teaspoon
8
Place grainy mustard nearby.
- Wholegrain Dijon mustard: 1.5 tablespoon
9
Place a tomato branch at the edge.
- Red cherry tomatoes: 8 pieces
10
Place caviar between the halves of the avocado.
- Red caviar (salmon roe): 2 tablespoons
11
Cut the cheese into triangular pieces or chop it with a knife.
- Parmesan (Parmigiano Reggiano): 40 g
12
Skewer the omul by folding the slices in half.
- Omul (Baikal whitefish): 100 g
13
Place the fish in the center of the plate and arrange the cheese at the edge.
14
Clean the quail eggs.
- Quail egg: 8 pieces
15
Then add salt.
- Sea salt: to taste
16
Place the eggs in the free spots.
- Quail egg: 8 pieces
