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Corn beignet

BY ANA ROŠ - This beignet is a reinvention of an old-fashioned dish from the Soča Valley. It is made with corn flour, filled with ricotta, smoked trout roe and topped with roasted polenta flour.

How to prepare

SERVE HOT

STEPS

  • Preheat the oven to 160°C. Place the beignet in the oven in its packaging (without the lid) for 8 minutes.
  • Take the beignet out of the oven and place it on a small flat plate using a spoon.
  • COMPONENTS:

    Beignet.

    NECESSARY EQUIPMENT:

    Spoon.

    PLATE SUGGESTION:

    Small flat plate.

    PREPARATION TIME:

    10 minutes.

    Allergens

    Egg, milk, gluten, fish. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Trout roe origin UK.

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