AuthorSamuel DietzmannBecause of TRMN I developed an interest in hydroponics, and established a home system in which I am currently growing hot peppers and spices. What I am progressing towards is an at home aquaponics arrangement where I can raise fish which will help fertilize the plants and return the water back to the fish.
Help with this recipe came from, www.dartagnan.com/caviar-recipes
This recipe comes to you from the HMS Vixen Hydroponics Division. The crew there take a great amount of pride in providing Her Majesties vessel with the very best environmental systems but fine dining options for its crew.
In a large bowl, stir together yeast, warm water, and sugar. Let stand until foamy, about 5 minutes. Whisk in ½ cup (68 grams) of flour until smooth. Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.
Stir the warm milk, 4 tablespoons butter, 2 ¼ cups (312 grams) flour, egg yolks, sugar, and salt into the sponge. Whisk the batter until completely smooth. Cover loosely with plastic wrap and set to rise until bubbly and doubled in bulk, about 1 ½ hours. Stir the batter well, then allow to rise one more time in a warm place, covered, about 45 minutes. Beat the egg whites until soft peaks form. Gently fold them into the batter. Allow the batter to rest for about 10 minutes.
Heat a heavy bottom pan over medium flame. Lightly and evenly grease the pan with clarified butter or oil. Using a tablespoon measure, carefully spoon each blini the pan, being careful not to crowd them. When they start to bubble and the surface looks slightly dry, flip them over and cook, about 15 seconds more. Remove them to a plate. Repeat with the rest of the batter, re-greasing the pan in between batches, until all the blini are done.
o serve, and serve immediately, layer the blini with salmon, a dollop of crème fraȋche, and the HMS Vixen sustainable, aquaponic sourced caviar for an easy and elegant canape.
Ingredients
Directions
In a large bowl, stir together yeast, warm water, and sugar. Let stand until foamy, about 5 minutes. Whisk in ½ cup (68 grams) of flour until smooth. Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.
Stir the warm milk, 4 tablespoons butter, 2 ¼ cups (312 grams) flour, egg yolks, sugar, and salt into the sponge. Whisk the batter until completely smooth. Cover loosely with plastic wrap and set to rise until bubbly and doubled in bulk, about 1 ½ hours. Stir the batter well, then allow to rise one more time in a warm place, covered, about 45 minutes. Beat the egg whites until soft peaks form. Gently fold them into the batter. Allow the batter to rest for about 10 minutes.
Heat a heavy bottom pan over medium flame. Lightly and evenly grease the pan with clarified butter or oil. Using a tablespoon measure, carefully spoon each blini the pan, being careful not to crowd them. When they start to bubble and the surface looks slightly dry, flip them over and cook, about 15 seconds more. Remove them to a plate. Repeat with the rest of the batter, re-greasing the pan in between batches, until all the blini are done.
o serve, and serve immediately, layer the blini with salmon, a dollop of crème fraȋche, and the HMS Vixen sustainable, aquaponic sourced caviar for an easy and elegant canape.
