Croque-Monsieur with Béchamel & Qiandao Caviar

• Serves 2
• Preparation 15 mins
• Cooking 20 mins
• Level Easy

Qiandao caviar, with its intense black pearls, brings a briny, indulgent depth that completely reinvents the croque-monsieur. Folded into a parmesan béchamel, it lends every bite that briny depth which makes all the difference.

Country bread toasted in butter, ham, a generous caviar béchamel and a quenelle to finish for sheer indulgence.

Ingredients

• 4 fine, thick slices of country bread
• 40 g butter
• 4 slices of good-quality ham
• Ready-made béchamel
• 50 g Qiandao caviar

Method

1. Warm the béchamel in a pan over low heat.
2. Stir in the parmesan and mix until you have a smooth sauce.
3. Let it cool slightly, then stir two thirds of the Qiandao caviar into the béchamel.
4. Fry the slices of country bread in butter in a pan until golden on both sides.
5. Spread the caviar béchamel over the slices and arrange the ham.
6. Add more caviar to taste, for extra indulgence.
7. Generously coat the top with a final layer of béchamel and set a quenelle of the remaining caviar with a mother-of-pearl spoon.
8. Serve immediately.