Caviar with timbal of haricots verts

Serves 4

  • 125g Carelian Caviar Finest Baerial Malossol
  • 200gr Haricots verts
  • 3dl Fresh cream
  • Salt and pepper
  • 40g Mache salad

Trim the ends of the beans and blanch them heavily salted water. Drain and cool in ice water, then cut lengthwise and leave to dry. Heat the cream and season with salt and pepper. Add the beans, stir well and shape them into a barrel a place on a bed of lettuce. Top with caviar and serve immediately.