New| Goat Cheese Timbale with Mullet Bottarga | ||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Combine the cheeses and the butter, add some thinly sliced chives, salt and pepper. Put the mixture into 4 individual molds, lined with plastic wrap, and refrigerate for at least 2 hours. Prepare vinaigrette dressing by blending half the chopped walnuts with oil, vinegar, salt and pepper. Place the mesclun in the center of the plate, delicately remove the cheeses from the molds, sprinkle the top with grated bottarga, set each on the mesclun and garnish with very thin slices of bottarga and chives. Dress with the vinaigrette, garnish with the remaining walnuts and serve. |
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