Recipes
Classic Blini with Caviar
A classic presentation for serving caviar. You can vary the blini recipe by either using all buckwheat, or using a 1:5 buckwheat and regular wheat flour mixture.
6 ounces plain wheat flour
1.5 ounces buckwheat flour
1 egg
1/4 teaspoon salt
3.3 ounces heavy cream
10 ounces regular milk
2 oz of melted, light brown butter
Mix the egg, milk, cream, salt, and the melted, slightly cooled butter together. Next, gently stir in the flour. Stir well. Allow the batter sit for an hour. This helps guarantee that all the flour is fully incorporated into the blini batter.
Heat a blini pan (a skillet works just fine), and add a teaspoon of butter. Allow the butter to clarify and turn lightly brown. Take a tablespoon, add the batter to the hot pan/skillet, gently turn after one side lightly browns and the blini stars to rise.
Allow the blinis to slightly cool. Add a dollop of creme fraiche, and a generous spoonful of caviar. Enjoy!
Birds Nests with Caviar and Truffles
1 tablespoon butter
1/4 teaspoon salt
1 cup creme fraiche
10 oz angel hair pasta
2 ounces Caviar
2 ounces truffles sautéed (optional)
Zest from one lemon (garnish)
Cook Angel Hair Pasta in boiling water, with salt and a tablespoon of butter added, until the pasta is "al dente.”
Let the pasta cool, and with a fork, twirl small portions of pasta until it forms a round wreath around the fork. Gently place the "nest" on a small plate, adjust the "nest" with the fork so it gets a small dent in it. Place truffles, then creme fraiche in the dent and topped with a large dollop of Caviar to crown the dish. Sprinkle grated lemon zest around the "bird's nest." Delicious!!!
Classic Caviar Omelette
Serves Four People
4 eggs
1/4 teaspoon sea salt
8 chives (garnish)
1/4 cup whipping cream
6 drops white truffle oil
4 ounces caviar
4 ounces creme fraiche (or sour cream)
8 Tablespoons butter
Whisk the eggs, whipping cream, salt and white truffle oil in a bowl. Heat the omelette pan with 2 tablespoons butter.
Take 1/4 of the egg/cream mixture and add to the hot omelette pan. Remember not to let the pan get too warm, we want fluffy, moist omelettes.
Place the small omelette on a plate and roll it to look like a cigar. Then gently cut an opening on the top of the omelet length wise, and add a tablespoon of creme fraiche. Top the omelette with an ounce of Caviar and a few chives.
Carpaccio of Sturgeon and Caviar
Serves Four People
4 thin whole slices of fresh sturgeon meat. About 1.5 ounces per slice.
2 ounces extra virgin olive oil
1 teaspoon sea salt
1 Tablespoon brandy
1/2 shallot, finely chopped
1/4 teaspoon lemon juice
2 ounces creme fraiche
4 ounces Caviar
1 Tablespoon freshly chopped red onion
Whisk the extra virgin olive oil, salt, brandy, chopped shallots, and lemon juice together in a bowl. Add the slices of sturgeon meat and let them marinate for at least one hour.
To serve this dish, place one slice of the now marinated sturgeon meat on a plate. One plate per person. Form each slice of meat into a pretty rose. Add a tablespoon of creme fraiche in the center of the rose and place the caviar on top of the sturgeon “rose.” Sprinkle the finely chopped red onion around the rose. Serve Cool.
