Recipes

Siberian Sturgeon Caviar with classical garnishings

Ingredients for 4 people

For the blini:

400 g flour
4 dl milk
10 g yeast
100 g butter
1 dl oil for frying
1 mocha spoon sugar
Garnishings:

1 head of onion and purple onion each
2 hard-boiled eggs, grated
Smetana (Russian sour cream)
butter

Preparation

We mix the flour (room temperature) with the lukewarm milk, the whole eggs, a pinch of sugar and the yeast, then whisk them quickly with a beater, until the mixture becomes homogeneous. Let it rest at warm temperatures until the yeast makes the dough rise. Salt and mix in the melted butter. Our dough will be perfect, when it is smooth, foamy, but denser then pancake dough. Fry in a small pan, at small flame, in a little oil on both sides.
To taste, we heap the classical garnishings on the blini, and finally put the caviar on top.

Sterlet with bean confit, smoked butter sauce and its own caviar

Ingredients for 4 people

200 g white pearl beans
miso paste
2 pieces leek
1 dl white wine
1 tablespoon Russian mustard
10 g mustard seeds
150 g smoked butter
2 dl olive oil
1 dl fish broth
1 g Xanthan
1 lemon squeezed
600 g cleaned starlet fillet
1 head garlic

40 g sterlet caviar

Preparation

Wash the beans and steep them for 2 hours. Take half of the beans, put them in the olive oil with the garlic and just enough water to cover it, then cook very slowly until completely soft. Cut the leek into slices, sear them in butter, add the beans, then pour in the white wine. After the wine has evaporated, cook with the fish broth until soft, season with the miso paste, the Russian mustard and the mustard seeds, and finally mix them in a blender. Put the sterlet fillets for 20 minutes in a 10% saline solution! For the butter sauce bring 3 cl fish broth to the boil, thicken it with the cold smoked butter, add the Xanthan, a few drops of lemon and salt. Take the sterlet out of the saline solution, then sear both sides on butter in a hot pan. Fry until the core temperature of the fillets reaches 58°Celsius. When serving, put two tablespoons of the bean purée and the same amount of the bean confit on the plate, put the sterlet fillet on top and pour the smoked butter sauce on it. Finally, garnish it with at least 10 grams of sterlet caviar per portion.

Imperial Caviar, turnip cream with citruses and potato chips

Ingredients for 4 people

400 g cleaned turnip
1 lemon and 1 lime, squeezed
2 bigger pieces of potato
50 g butter
50 g mascarpone
30 g fresh chives
60 g Imperial caviar

Preparation

Cook the cleaned turnips until tender, strain off then put them in a blender with the butter and the citrus juices, salt slightly. When the crème is cool, mix with the mascarpone and the chopped chives. Cut the potatoes in length into very thin slices, drip off, then deep fry in hot oil until golden brown.
When serving, work the crème into oval-shaped dumpling forms with two spoons, serve the caviar on top, and stick in the potato chips.

Blond chocolate mousse with mango sorbet and Osetra caviar

Ingredients for 4 people

125 ml milk
32 g glucose syrup
2 gelatin leaves
210 g blond chocolate (can be substituted with white chocolate)
250 g cold double cream
600 g mango purée
1 lime, squeezed
20 g Osetra caviar
4 leaves of mint

Preparation

Blend the sorbet and the mango purée with 20 grams of glucose and the lime juice. Put it in the freezer and stir regularly until it freezes. Bring the blond chocolate to 40°Celsius, steep the gelatin leaves in ice-cold water. Bring the milk to boil with the rest of the glucose, add the gelatin leaves, and let it cool to room temperature. Blend with the 40°Celsius warm chocolate, then let it cool back. Whisk the double cream until firm, and gently mix in the blond chocolate cream. Fill the cream in a pastry bag. Form a scoop of mango sorbet on the plate with the help of a tablespoon, put the Osetra caviar on top, serve the blond chocolate mousse from the pastry bag and decorate with the mint leaves.

Red Snapper fillet with watercress, broccoli and Keta Salmon caviar

Ingredients for 4 people

700 g Red Snapper fillet
2 larger heads of broccoli
150 g watercress
4 cl mirin
2 cl rice vinegar
50 g butter
olive oil
2 pieces Brick pastry
1 egg-white
20 g toasted pine seeds
50 g Keta Salmon caviar

 

Preparation

Take the broccoli into smaller heads, put them in boiling water, boil for 2 minutes, then put them in ice-cold water. Put 4 smaller heads aside, and cook the rest until tender. When tender, drip them off, add the watercress and the butter, and blend them with the mirin and salt to taste. Spread the Brick pastry sheets with egg-white, then let is dry out. Fry in hot oil until crunchy. Roast the remaining heads of broccoli on olive oil, and season them with the rice vinegar and salt. Grill the fish on its skin in a hot pan.