CAVIAR JOURNAL

Halibut with Osetra Caviar & Beurre Blanc

Ingredients: Fresh Halibut – Skin And Bones Removed – 180 grams Salted Butter – 25 grams Thyme – 5 grams Shallot – 5 grams Dry White Wine – 10 grams Lemon Juice – 5 grams Imperial Osetra...