The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Court of the Tsar. Since its rediscovery, this process has been considered the epitome of culinary masterpieces. The entire side of the salmon is mildly smoked using the Balik method. After careful filleting, every gram of Balik Fillet Tsar Nikolaj represents a real treat for the palate! We recommend cutting the Fillet Tsar Nikolaj vertically into medallions approximately one centimetre wide. This is the best way to enjoy this delicious Balik salmon and its unrivalled taste.
Balik Fillet Tsar Nikolaj Airport
Additional information
| Weight | approx. 450g |
|---|---|
| Shelf Life | 21 days from production |
Related products
-
Our selection of Balik Sjomga revives the Scandinavian tradition of enhancing and improving the taste of smoked salmon using exquisite ingredients. The fillets sourced from the belly of the salmon (Atlantic salmon) are lightly smoked before each marination.
Balik Sjomga Tradition is prepared with great care and lightly smoked. The aroma of the salmon fillet is enhanced by light marination in organically-grown dill. Cut vertically to the vein into strips, it becomes a truly unique culinary experience. Each Sjomga gives you approximately 20 fine strips to enjoy.
-
The first and – to date – only non-smoked Balik salmon product is a treat for every gourmet and sushi lover. Just like the smoked Balik products, the Balik Sashimi uses only the finest salmon (Atlantic salmon), sourced from the icy waters of Norway. After lightly salting the whole salmon side, the back is carefully cut in accordance with the traditional Balik art of filleting. We recommend that you serve the Balik Fillet Sashimi in thin slices cut at an angle – SASHIMI STYLE!
This raw salmon is salted and trimmed using the Balik method. The fillet is sliced in a sashimi style.
-
The classic in the entire caviar range of Prunier. The Siberian sturgeon, Acipenser baerii, is one of the most magnificent sturgeons. Like its cousins in the Caspian Sea, it can grow up to three metres long and weigh up to several hundred kilos. Baerii sturgeons thrive particularly in aquaculture, they reach maturity after 6 to 8 years and then deliver Prunier caviar.
This caviar of highest finesse and unique character is the archetype of the Prunier caviar. It has very clear, generous aromas of choice nuts and almonds and captivates with a beautiful long finish. The variety Prunier Tradition comes closest to the taste of Sevruga caviar.
By the way, Prunier Tradition harmonizes perfectly with dry and intense white wines based on Sauvignon, such as Sancerre or Pouilly-Fumé.
Weight : 50g
-
This special caviar recipe, also known as “Pur Sel” (pure salted), is one of the masterpieces of Prunier caviar production. Due to its unique salting and preparation, this caviar is rich in character. The “Malossol” caviar is a tribute to the time when Prunier produced this full-bodied caviar especially for its customers overseas, in America and Japan. Pilots Nungesser and Coli took a can of “Prunier Malossol” caviar with them on their historic flight across the Atlantic in 1927.
This specific caviar, also known as “pur sel”, is large-grained and deep black. It captivates with its strong, varied aromas and its infinitely long finish. Dark, powerful, rich in character and concentrated, iodized aroma, it leaves a long-lasting taste on the palate.
This Prunier variety is perfect for lovers of the traditional Russian caviar.
Weight : 50g
