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Mix the cucumbers, dill, garlic, olive oil, salt and pepper thoroughly and pass through a sieve. Leave the soup to cool and flavour again.
Form small heaps with the crème fraîche.
Put the Imperial Beluga caviar on top of the heaps.
Gently pour the soup and form small patterns or eyes with the olive oil.
Decorate with crown dill or dill.
 |
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |
Ingredients
Directions
Mix the cucumbers, dill, garlic, olive oil, salt and pepper thoroughly and pass through a sieve. Leave the soup to cool and flavour again.
Form small heaps with the crème fraîche.
Put the Imperial Beluga caviar on top of the heaps.
Gently pour the soup and form small patterns or eyes with the olive oil.
Decorate with crown dill or dill.
|
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |