300g leeks
250g potatoes
30g butter
1L vegetable stock
250ml of single cream
Salt
White pepper
Fresh chopped chives
Balsamic vinegar pearls
Place the butter in a large pot and let it melt. Then add the white part of the leeks, cut into thin slices, and cook over gentle heat until tender.
Add the peeled and chopped potato, broth, cream and a teaspoon of balsamic vinegar pearls, and cook for about 30 minutes or until the potato is tender.
Blend the cream and add salt and white pepper to taste. Serve and decorate with chopped fresh chives and add balsamic vinegar pearls.
*The order of the sequences may not be exactly as we propose in this script, since until we start filming we will not be completely...
Toast a few slices of bread in a pan with a dash of olive oil. Peel the avocado and put it in a bowl with...
Cut the tomato into slices and serve on a large plate. Drain the burrata well and discard the liquid in which it was preserved. Place...
Spread a plastic wrap on a cutting board and add the prawns with a drizzle of olive oil. Wrap them with the paper and flatten...
Flatten the bread slices with a rolling pin until they are flat and thin. Then spread the bread with a layer of tartar sauce and...
Preheat the oven to 200ºC. In a bowl, mix the honey with the goat cheese and the salmon SHIKRAN® spheres. Place a teaspoon of the...
– Separate the egg whites from the yolks – Clarify the butter in a saucepan, separating the fat from the whey. – Beat the egg...
Place the butter in a large pot and let it melt. Then add the white part of the leeks, cut into thin slices, and cook...
40 years of experience investing in innovation,
gastronomic quality and excellence.
+34 968 693 727 | info@eurocaviar.es | www.eurocaviar.es
Polígono Industrial “Los Torraos”. Calle Valencia, 1. 30563 Ceutí, Murcia. España Calle de Triana, 53. 28016 Madrid. España
© 2023 Eurocaviar. All rights reserved. Designed by Grupo AJA
© 2023 Eurocaviar. Todos los derechos reservados.