miso sauce
- 80g creme fraiche 48%
- 40g whole milk
- 15g quality white miso
- 0.03g Xantana
- 1.2g salt
Pristine caviar, miso and blackcurrant wood
Eric Kragh Vildgaard
23rd February 2026
Pristine caviar, miso and blackcurrant wood
240 min
From three-Michelin-starred Jordnaer in Copenhagen.
Ingredients
blackcurrant wood oil
- 200g freshly cut blackcurrant wood branches
- 200g grape seed oil
caviar
- 50g Beluga Sevruga caviar
Method
miso sauce
Whisk all the ingredients together, strain and set aside.
blackcurrant wood oil
Beat the branches so that they open up.
Break them apart, cover with oil and confit at 60’c for 4 hours, strain and cool down.
caviar
Add caviar.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
