Caviar De Trucha De La Vall D'aran 20 G Recipe

Prepare garnish

Finely snip the fresh chives and zest 1/4 teaspoon of lemon very finely. Combine chives and lemon zest gently on a small plate; set aside. Keep black pepper nearby for final seasoning.

Plate caviar

Keep the trout caviar chilled until just before serving. Using a small spoon (mother-of-pearl or the back of a teaspoon preferred), portion the 20 g caviar into one neat quenelle or small mound on the serving plate or on top of the buttered brioche piece. Do not press or smear; let the eggs retain their shape.

Finish seasoning

Lightly dust the caviar with a few grinds of freshly ground black pepper (about 1/8 to 1/4 teaspoon distributed) and sprinkle the reserved chive/lemon-zest mixture very sparingly over the caviar (a pinch).

Toast brioche

Preheat a nonstick skillet over medium heat or set oven to 175°C (350°F). Lightly brush each brioche slice with the olive oil or spread a thin film of softened butter. Toast the brioche in the skillet 1–2 minutes per side until golden and just crisp at the edges (or bake 5–7 minutes) — do not overbrown. Remove and let cool 1 minute.

Portion

Cut toasted brioche slices into 4 bite-size rounds or leave as small slices depending on presentation. Place one portion on each serving plate; leave space for butter and caviar.

Soften and season butter

Ensure the 50 g raw milk butter is very soft but not melted (room temperature for about 30–45 minutes). In a small bowl, whip the butter with a spoon or small spatula 30–60 seconds to make it smooth. Fold in 1/4 teaspoon sea salt flakes and 1/2 teaspoon lemon juice until evenly distributed.

Assemble butter on brioche

Spread a thin, even layer (about 12 g per brioche portion) of the seasoned raw milk butter onto each toasted brioche piece. The butter should be visible but not overpowering to allow the caviar’s texture and flavor to shine.