A banana roasted in brown butter placed on a warm blini, topped with lime crème fraîche and a quenelle of caviar. Hot and cold, sweet and savory, melting and pearlescent: the pairing makes perfect sense in a single bite.
Ingredients
- 2 pieces very ripe banana
- 20 g caviar (baeri or ossetra)
- 4 pieces plain blinis
- 100 g crème fraîche
- 30 g unsalted butter
- 1 piece lime
- 4 sprigs chives
- 1 pinch freshly ground black pepper
Method
- Zest half of the lime and squeeze a few drops of juice. Whip the crème fraîche with the zest, the juice, and a pinch of pepper until soft and spreadable. Keep chilled.
- Peel the bananas and cut them in half lengthwise.
- Foam the butter in a skillet until it turns a hazelnut color and smells like toasted hazelnuts.
- Place the bananas flat side down in the brown butter and roast them over medium heat until caramelized and tender, carefully flipping them only once.
- Meanwhile, reheat the blinis in a dry skillet or in the oven for a few moments (see the prepared component for the homemade version).
- To plate: on each warm blini, place half a roasted banana, a spoonful of the lime cream, and then a quenelle of caviar placed with a non-metallic spoon.
- Finish with the minced chives and serve immediately, while the caviar is still cold against the warm banana.
Nutrition
Per serving
- Energy
- 409.2 kcal
- Protein
- 7.86 g
- Carbohydrate
- 24.84 g
- Fat
- 31.56 g
- Fibre
- 4.51 g
- Calcium
- 84.57 mg
- Iron
- 0.47 mg
- Magnesium
- 17.44 mg