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BALIK Sjomga NORI
Our range of Balik salmon was inspired by a Scandinavian tradition. The Balik farm has perfected this recipe by lightly smoking each preparation before each marinade. The care taken with each fillet selected from the vertical part of the salmon (Salmo Salar) puts new life into the original recipe by adding a touch of modernity and innovation.
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BALIK Sjomga ORANGE
The care and preparation given to the Sjomga Orange reflects all of Balik's perfection. Each of the fillets cut from the front part of the salmon actually has its silver skin removed. It is lightly smoked before being marinated with ginger, honey and orange. Each of these elements gives it a unique aromatic complexity.
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BALIK FILLET TSAR NIKOLAJ N° 1
After merging the old and the new, the goal of both Balik Farm and Caviar House & Prunier was to be on familiar terms with excellence again.
Balik is proud to introduce the Tsar Nikolaj No 1 Fillet, a true masterpiece from its factory, a genuine product of its requirement!
For the record, Hans Gerd Kübel, founder of the Balik Farm in 1978, built his first oven with the collaboration and expert advice of Israel Kaplan, grandson of the last master smoker of Tsar Nikolaj 2 of Russia. The architecture of this oven scrupulously follows that of the ovens of the Great Russia of yesteryear. Still in use today, this antique oven is used to create the Tsar No 1 Fillet limited and numbered edition!
Everything used in this smoking process is unique: the wood used is selected, stored, dried and assembled following a secret recipe; the inner container is placed in a chamber adjacent to the smoking chamber; the smoking chamber is designed in designed in such a way that each salmon fillet is identically exposed to its delicate and subtle blue smoke; in addition, the temperature of the smoke is, secret and constant. Meteorology has a significant influence on the entire smoking process; atmospheric pressure and hydrometry actually induce the smoking parameters. Our master smoker then selects the most suitable moment to start smoking the Tsar Nikolaj No 1 Fillet.
Experience and passion alone are our guides and references!
For both Balik Farm and Caviar House & Prunier, only the exceptional quality and rigorous selection of Salmo Salar salmon enables the production of the Fillet Tsar Nikolaj No 1.
The "chosen" salmon comes from the icy waters of the Northern Norwegian fjords. With the same quality requirements as that of Israel Kaplan, Balik rigorously selects its salmon so as to produce firmness at the first bite with guaranteed melt in the mouth quality.
Water is an important factor in the manufacturing process of the Fillet Tsar Nikolaj No 1; it comes from our own spring and its extreme purity with extraordinary mineral richness is very unusual.
After very careful smoking, the salmon is trimmed in such a way that only its finest part, the dorsal section, is retained to make the Fillet Tsar Nikolaj No 1.
Exceptionally delicate, an intense orangey pink colour and with an unrivalled melt in the mouth quality, this masterpiece deserves a box that is worthy of it; it comes in a sumptuous presentation box which protects and enhances it. This, like the entire Balik philosophy, is what some people refer to as "the best smoked salmon in the world".
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PARURE DU TSAR
The BALIK TSAR NIKOLAJ fillet was introduced in October 1984. Since then it has continued its triumphal procession throughout the culinary world. This particular delicacy was crying out for a special way of serving. This is why he (Hans Gerd Kübel) devised the "La Parure du Tsar", which he wanted to be understood as "practical" and an "exclusive delicacy".
The "STONE"Norwegian, blue-grey schimmering granite, a "labrador", a "larvikite", a sub-type of
syenite", containing feldspar, an igneous rock, very hard, infinitely weather-proof and undescribably beautiful".
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