Cavi·Art® which is a delicious product made of seaweeds, has a variety of applications. It can be used in both cold and hot dishes as it isn't damaged by even very high teperatures. The only limit to its use is the one set by your own imagination.
Furthermore, Cavi·Art® has the advantage that it doesn't discolour your dishes like traditional caviar does. This means that you can make your dishes ahead and trust that they will keep their natural colours.
Not only is Cavi·Art® glossy, delicately crisp, and tastes good, its very consistency also makes it easily applicable. Cavi·Art® is a vegetable product and as such doesn't contain any cholesterol; and it keeps well even after the glass has been opened.
Thus I warmly recommend that you use Cavi·Art® in your cooking.
The advantages of Cavi·Art®
Cavi·Art® - Retail Products
Cavi·Art® - Food Service
Recipes
Recettes
Ricétte
Recetas
Ruokaohjeet
Rezepte
Open sandwiches
Hot dishes by Ida Davidsen
A nice dish with Cavi-art
Recipes from Executive Chef Hotel Marriott Chateau Champlain, Christian Ferreria in Canada
Recipes from Executive Chef Restaurant Globe, Frédéric Morin in Canada
Recipes from Executive Chef Restaurant Rosalie, David Mcmillan in Canada
Spring Plaice
"SAS"
Rřd Aalborg
Jydetatar
Mugge
"Millenium"
"Victor Borge"
Roast beef with Cavi·Art®
"Beatiful Sunday"
Garnished Plaice Fillet
Potato in White Wine
The Princess
"Gratinated asparagus"
"Fried eggs"
"Salmon pancakes with smoked salmon"
"Tuna steak"
"Marinated scallops"
"Wonton"
"Pasta with seaweed"
"Fried breast of duck"
"Large peppers"
"Smoked salmon"
"Omelette"
"Fishsoup"
Warm Potatoes with Cavi·Art®
Roll of Smoked Salmon with Cavi·Art®
Smoked Salmon on Vegetable Creamsauce
Cremesoup with Cavi·Art® and Shrimps
Roast fillet of Cod with Cavi·Art®
Avocado with Cavi·Art® and Shrimps
Cajun Chilian Bass
Layered Omelet with Cavi·Art®
Crispy Barbecue Oyster with Cavi·Art®
Bacon Roasted Hake, Eggs & Cavi·Art®
Warm Semi-smoked Salmon with Cavi·Art®
Pommes de terre tičdes au Cavi·Art®
Roulé de saumon fumé au Cavi·Art®
Saumon fumé au naturel sur sauce ŕ la crčme
Filet de cabillaud grillé accompagné de Cavi·Art®
Soupe ŕ la crčme aux crevettes et au Cavi·Art®
Avocats au Cavi·Art® et aux crevettes
Filet de baudroie au ragoűt de saumon
Inspiration
Saumon aux Cavi·Art®
Saumon aux Cavi·Art® 2
Huître aux Cavi·Art®
Crevette aux Cavi·Art®
Sushi aux Cavi-Art® de Saumon
Sushi aux Cavi-Art® de Saumon 2
Pâte aux Cavi-Art® de Saumon
Patate calde con Cavi·Art®
Rotolo di salmone affumicato con Cavi·Art®
Salmone affumicato fresco in salsacrema di verdure