Caviar Recepies

 

How to serve Caviar.

Freshness can mean the difference between serving up a heap of fish eggs and enjoying delicately flavored caviar. As long as the can or jar hasn’t been opened, caviar will stay fresh for up to eight weeks. Once the can has been opened it will perish within about 72 hours. To store it, keep it in the coldest part of your refrigerator (usually the bottom drawer) but never freeze caviar- you’ll destroy the texture. To fully enjoy all of the subtle flavors of caviar, try the following method: Use the tip of your tongue to trap and burst the roe against the palate (roof of your mouth). This will release the delicate flavor from each bite.

Eating Techniques

There are hundreds of ways to prepare caviar. From the timeless classics from Persia to the modern culinary caviar concoctions of French cuisine, there is no wrong way to enjoy this exceptional product. Try these recipes at home:
Caviar should always be served on ice. For a simple presentation, keep it in the tin, placed in crushed ice. When it comes to serving caviar, placing the tin’s lid nearby is not only allowed, it’s customary.

Eggs & Caviar

Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

 

Oysters and caviar

Necessities
• 24 oysters • 2 cups of champagne • 150 grams of real butter • 4 tablespoons of chopped chives • 1 chopped shallot • 4 tbsp caviar • 1/2 lemon
Method
• Open the oysters, collect the juice and separate it from the shell.
• Pour the oyster juice and champagne together and add the chopped shallot, warm.
• Warm the oysters in this gravy, make sure you only make them lukewarm.
• Put the oysters back in the shell and place them 5 ‘in an oven of 150 °.
• Cook half the juice and work with butter.
• Flood the oysters with this sauce, sprinkle the chives over it and spread the caviar over the oysters.
Oysters and caviar
Necessities
• 24 oysters • 2 cups of champagne • 150 grams of real butter • 4 tablespoons of chopped chives • 1 chopped shallot • 4 tbsp caviar • 1/2 lemon
Method
• Open the oysters, collect the juice and separate it from the shell.
• Pour the oyster juice and champagne together and add the chopped shallot, warm.
• Warm the oysters in this gravy, make sure you only make them lukewarm.
• Put the oysters back in the shell and place them 5 ‘in an oven of 150 °.
• Cook half the juice and work with butter.
• Flood the oysters with this sauce, sprinkle the chives over it and spread the caviar over the oysters.

SMALL CAPS OF CAVIAR

Recipe for 4 people
Difficulty of the recipe: Very Easy
INGREDIENTS OF THE RECIPE
• 80g of caviar.
• 10g cuttlefish ink
• 30 pieces sprouts of broccoli, blanched 10 seconds in boiling water, salted and refreshed
• 200g steamed broccoli stems, refreshed and cut into small cylinders using an apple vacuum
• 200g broccoli heads, washed and sliced finely in length
• 40g broccoli heads, scraped raw with a thrifty knife to obtain small particles (bread crumbs)
• 1 tablespoon of hazelnut oil
• White pepper from the mill and fleur de sel
• Table of equivalent measures
Using a brush, draw on the plate a few lines in dry ink. Season two broccoli cylinders with salt, pepper and a little hazelnut oil. Pan the rolls with the broccoli breadcrumbs and arrange on the plate.
Presentation for a dish: form a circle on the plate with the remaining breadcrumbs. Carefully place the caviar in three small plug-shaped tubes. Add to the plate. Season the sprouts and thin slices of broccoli with salt, pepper and half a teaspoon of hazelnut oil. Serve immediately.