Appetizer Board: Sturgeon and Foie Gras

Preparation of the Board

1. Serve the cremeux in its container.
2. Serve the foie gras in its container.
3. Place the piece of Smoked Sturgeon with crust into the oven at minimum temperature (70°C) between 5-10 minutes.
4. Cut the sturgeon into fine slices and serve on the board.
5. Cut bread as needed and toast it.
6. Put the frozen blinis into a pre-heated oven at 100°C over a wet cloth. Cover the blinis with the back of the same cloth as an envelope.
7. Heat in the oven for 7 minutes approximately,
8. Serve immediately on the board.
9. Serve the caviar in its tin over plenty of ice, to keep at low temperature.

Preparation of the Prawns

1. Use a frying pan to heat some oil on medium heat.
2. Season the prawns with salt and pepper.
3. Put the prawns on the pan.
4. Cook them until the acquire a red colour.
5. Serve the prawns on the board.