✨ A summer fine dining recipe with caviar by Santos Gourmet
Mediterranean lightness for special gourmet moments
Creamy burrata meets sun-ripened tomatoes, grilled langoustine, delicate basil oil and premium Ossetra caviar from Santos Gourmet. This dish combines fresh Mediterranean flavours with luxurious elegance and is the perfect choice for a summer dinner in Mallorca, an exclusive yacht catering experience or a special evening with champagne.
Ingredients (serves 2)
For the Burrata & Tomatoes
1 large burrata or 2 small burrata
250 g ripe cherry or date tomatoes
1 small shallot, finely chopped
3 tbsp high-quality olive oil
1 tsp white balsamic vinegar or champagne vinegar
1 tsp lemon zest
Fleur de Sel
Freshly ground black pepper
For the Langoustine
2 large langoustines or alternatively 4 premium prawns
1 tbsp olive oil
A little lemon zest
Fleur de Sel
White pepper
For the Basil Oil
1 handful fresh basil
4 tbsp high-quality olive oil
A few drops of lemon juice
1 pinch of salt
For Plating
20–30 g Santos Gourmet Ossetra Caviar
Fresh basil or small herb leaves
Edible flowers, optional
Toasted brioche or fine sourdough bread, optional
Perfect Pairing
Brut Tradition Champagne by Legras & Haas
The fine bubbles and fresh acidity of the champagne perfectly complement the creaminess of the burrata, the sweetness of the tomatoes, the delicate langoustine and the elegant salinity of the Ossetra caviar.
Preparation
1. Marinate the tomatoes
Halve or quarter the tomatoes
Finely chop the shallot
Mix the tomatoes with shallot, olive oil, white balsamic vinegar, lemon zest, Fleur de Sel and black pepper
Leave to marinate for at least 10 minutes so the flavours can develop
2. Prepare the basil oil
Blend the basil with olive oil, lemon juice and a pinch of salt until smooth
For a more refined presentation, pass the oil through a fine sieve
Keep chilled until plating
3. Grill the langoustine
Peel or halve the langoustines
Marinate with olive oil, a little lemon zest, Fleur de Sel and white pepper
Sear briefly in a hot pan or on the grill
The langoustine should remain tender, juicy and slightly translucent, so avoid overcooking
4. Plate like in a fine dining restaurant
Place the burrata on a plate and gently open it
Arrange the marinated tomatoes around the burrata
Place the lukewarm langoustine on or next to the burrata
Drizzle a little basil oil over the burrata and tomatoes
Garnish with fresh herbs and optional edible flowers
5. Finish with Ossetra caviar
Carefully place the Santos Gourmet Ossetra Caviar on top of the burrata
Always add the caviar at the very end
Do not heat the caviar, so its flavour, texture and elegance remain perfectly preserved
Gourmet Tip
The contrast is what makes this dish special: the burrata should be slightly chilled, the tomatoes full of flavour and the langoustine served lukewarm. The Ossetra caviar adds delicate salinity, depth and luxurious elegance. For an even more exclusive presentation, finish the burrata with a few drops of high-quality lemon oil or basil oil and serve with toasted brioche.