Caviar Recipes


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Those who want to prepare impressive caviar recipes or appetizer with caviar should use roe, a wonderful fish. This particular ingredient is strong enough to provide flavor to the recipe thus can also be used to garnish the dish after it is being prepared. This gives an opportunity to offer a wonderful flavor to the guests.

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Caviar Recipes

  1. 1. Caviar RecipesFor most people, authentic caviar is something that they’ll most likely just read aboutor watch in movies featuring Russian royalty eating it daintily with eggs using motherof pearl spoons. This is because it is one of the epitomes of luxury food that costhundreds or even thousands of dollars for a small amount–even costlier per gram thanthe most well-marbled steak.Traditionally defined as the salt-cured and non-fertilized roe (eggs) of only wildsturgeon fish from the Caspian and Black Seas, more accommodating chefs alsoconsider the product of other fish like as salmon, trout and other species of sturgeonfrom other countries and bodies of water. Stricter definitions call these “caviarsubstitutes” or have the name of the fish appended to it like salmon caviar.For the purposes of providing recipes, use substitutes made from salmon or cod roe.If you can afford the real thing, make sure it’s legally sourced. Caviar is marketed as adelicacy and is consumed as a garnish in a dish or as a spread on hors doeuvres oraccent in seafood dishes. Substitutes are priced more affordably and can be used insimpler dishes.Beluga, Sterlet, Ossetra and Sevruga are types of the real McCoys of caviars derivedfrom the specific fish and sea. Extremely perishable, they can fetch as much asUS$16,000 per kilogram depending on the flavor, size, consistency and color of theeggs. Beluga is the rarest and most expensive type from sturgeon caught in thewaters of the Caspian Sea bordered by Iran, Kazakhstan, Russia, Turkmenistan andAzerbaijan. Some of these countries have in recent years either banned or restrictedits production, export and import due to depletion of the fish.For those fortunate enough to have tasted real beluga in an ultra fancy restaurant orlavish party, they have sampled the best of the best: esteemed for its soft, large eggscolored pale silver-gray to black. Gourmets can surely detect the nuances of thedifferent tastes and flavors of caviar but for the untrained palate, they’ll probablyappreciate the delicate texture like miniscule bubbles that burst in the mouthreleasing a mild sea salty flavor. And the incredibly high price tag.
  2. 2. Some interesting trivia to know about caviar: Beluga always comes in blue tins, Osetrain yellow tins and Sevruga in red tins. The US government has ceased importation ofBeluga caviar to address diminishing numbers of sturgeon in the Caspian Sea.Anything real and acquired nowadays is most likely illegal or produced before the ban.Caviar and EggsCaviar and eggs are a classic Russian delicacy. Combined with the cool freshness ofcucumbers, and served with a side of egg yolks and mayonnaise, this is a simpleappetizer.Difficulty Level: EasyIngredients:4 eggs, 2 oz. caviar, 1 cucumber (cut into thin slices), 1 teaspoon fresh lemon juice, 1 –2 tablespoons mayonnaise, Salt, Pepper (freshly ground)Preparation Instructions:Partially fill a medium sized saucepan with water; add the eggs. The water shouldcompletely cover them. Bring to a rolling boil over medium high heat. Cover thesaucepan. Turn off the heat and remove the pot from the stove. Allow it to sit for 12minutes. Remove the eggs from the saucepan with a slotted spoon and place directlyin a bowl of cold water. Crack the shell of each egg by tapping it gently against the rimof the bowl. Peel the eggs, washing away any bits of shell under cold, running water.Once the eggs are peeled, let them cool completely. On the fat tip of each egg, sliceoff the end and gently remove the yolks. Spoon caviar into the cavities of the eggs.Sprinkle with fresh lemon juice. Place each egg on one cucumber slice, then on aserving platter. Sprinkle the remaining cucumber slices around the platter. Push theegg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper.Serve the dressing on the side.
  3. 3. Prawn carpaccio with caviarCarpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna)generally thinly sliced or pounded thin and served as an appetizer. Talk of prawns andyour mouth is sure to start watering if youre a sea food lover. Also, if youve nevertried cooking sea food, what are you waiting? Discover how to make prawn cone withsesame and curry in this amazing video. Our Prawn Recipes section contains a varietyof delectable prawn recipes. Prawn is very popular seafood and is extensively eatenaround the world. This recipe makes a truly enjoyable meal for all to enjoy.Servings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Chablis,Graves blancsIngredients:3 prawns per person, 2/3 oz. caviar, green lemon juice, fine salt, pepper, choppedgreen onions, parsley oil (parsley mixed with olive oil), mesclun (chervil, arugula, leafylettuces and endive in equal proportions), fresh herbsPreparation Instructions:Prepare the prawns and cut into thin slices. Season with lemon juice, pepper, and salt.Spread caviar on top of each prawn. Sprinkle with the chopped green onion. Seasonwith parsley oil.
  4. 4. Salmon pancakes with caviarMix the mash of potatoes and 3 spoons of flour, add the eggs one by one and ofcream, until the moment where the dough has the consistence of the dough to crepes.Let rest. Preparation of the salmon: Decide the salmon in small squares and arrange aspoon of caviar between two slices of fish. In a frying pan with butter, make cook thesmall crepes on which you arrange the slices of salmon and caviar. Make cook sometwo sides. Preparation of sauce: Make cook some twists of lemon in butter and seasonaccording to your tastes. Make pass sauce. Finish: Arrange on a plate two or threecrepes and add sauce, as well as of the small slices of tomatoes, for the decoration.Servings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: Chassagne Montrachet, MeursaultIngredients:17 ½ oz. of mashed potatoes, 3 spoonfuls flour, 4 eggs, 2 cups cream, salmon cut into48 two-inch squares, 2 oz. caviar, 1 lemon, 1 ¾ oz. clarified butter, 1 tomato, dillPreparation Instructions:Mix the mashed potatoes and flour. Add eggs one at a time. Mix in cream. Allowbatter to rest. In the meantime, prepare the salmon by laying out half the fish squaresand spooning a little caviar on them. Top each with another square of salmon. Meltbutter in a frying pan and cook small crepes with the batter. For each crepe, arrangeone salmon-caviar sandwich. To make sauce: Sauté strips of lemon peel in butter andseason as desired. To complete: Arrange two or three crepes on a plate and addsauce, small slices of tomatoes, and dill for decoration.SOURCE: