Enjoy these Delicious Caviar Recipes!
Purple Potato Chips with Creme Fraiche and Russian Osetra Caviar
3 ounces Russian Osetra Caviar
1 medium purple potato (3 ounces)
1 tablespoon salt
2 cups hot water
Vegetable oil for deep-frying
2 tablespoons Crème fraîche
Slice potato paper-thin on a mandoline. Dissolve salt in the hot water; add potato. Soak until water cools completely, about 20 minutes.
Heat 2 inches oil in large heavy-bottom pot until 350 degrees on an instant-read thermometer. drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon Crème fraîche and 1/4 teaspoon caviar. Serve immediately.
Cauliflower Soup & Seared Scallops with Beluga Caviar
For 6 servings
• 1oz Beluga Caviar
• 3 tablespoons vegetable oil, divided
• 1 cup chopped white onion
• 1 garlic clove, sliced
• 3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)
• 1 1/2 cups low-salt chicken broth
• 1 1/2 cups whipping cream
• Coarse kosher salt
• Freshly ground white pepper
• 1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds
• 6 sea scallops, patted dry
• 6 teaspoons purchased lemon-infused grape seed oil
• Finely chopped fresh chives
Heat 2 tablespoons oil in heavy large saucepan over medium heat, add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season the soup with kosher salt and white pepper. Do ahead can be made 1 day ahead, cool slightly. Cover and chill. Re-warm before serving.
Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat, then sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl, finally garnish scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
Stuffed Baby Red Skin Potatoes with Golden Whitefish Caviar
Stuffed Baby Red Skin Potatoes
7oz Golden White Fish Caviar
2lbs baby red skin potatoes
1. Boil the potatoes until cooked through
2. Strain and remove potatoes from the water and let cool (best to cook the potatoes the day before so you are absolutely sure they are chilled)
3. Cut each potato in half and use a melon baller to scoop out a bit of the potato flesh
4. Fill the gap with sour cream
5. Top the sour cream filled potatoes with chives and caviar
Smoked Salmon Stuffed Eggs with Organic Canadian Caviar
1 oz of Organic Canadian Caviar
6 jumbo hard-boiled eggs, cut in half lengthwise
1/4 cup finely chopped smoked salmon (see note below)
1 tablespoon finely chopped fresh dill
1 tablespoon chopped capers
1 teaspoon Dijon mustard
1 tablespoon mayonnaise, preferably fresh
Freshly ground pepper
1 cup Herb Dressing (See link)
Work hard-boiled egg yolks through a sieve into a mixing bowl, add smoked salmon, dill, and capers, and mix well. Add mustard, mayonnaise, and pepper to taste, and blend well. Fill egg cavities with the mixture, press halves together neatly and securely, and trim the broad bases of the eggs so they stand upright on a serving dish. Spoon herb dressing over eggs and top off with Caviar. Enjoy.
Quail Eggs with Osetra Caviar
1oz Russian Osetra Caviar
2 large chicken eggs
12 quail eggs
1 tablespoon mayonnaise
1 tablespoon crème fraiche
1/2 teaspoon Dijon mustard
1/8 teaspoon finely grated lemon zest
1. Place chicken eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.
3. Prepare an ice water bath.
4. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.
5. Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use).
6. Add the mayonnaise, crème fraîche, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar.
7. Transfer the deviled yolk mixture to a pastry bag fitted with a small tip and pipe the filling into the quail egg white halves. Transfer to your serving platter then top each with a small amount of caviar. Serve immediately.
Phyllo Purses with Sturgeon Caviar
1 ounce of Beluga Caviar or your favorite Osetra Caviar
2 tablespoons olive oil
2 medium shallots, finely chopped
1 pound white mushrooms, finely chopped
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons creme fraiche
2 tablespoons fresh chervil, chopped
6 sheets of frozen phyllo dough, thawed
6 tablespoons unsalted butter, melted
24 fresh chives
1. In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
3.Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.