Serving Osetra Caviar is already a win, but how? This delicacy will bring a fancy and exquisite touch to your meal even though it’s a small event. Please keep reading and find out our recommended recipe ideas with Osetra Caviar.
Some believe osetra Caviar to be the best in the world. It is also one of Caviar’s most valued and admired types, along with Beluga and Sevruga Caviar. Osetra Caviar is known for having a nutty, almost creamy walnut taste and a good burst that shares the bold flavors of the sea. It usually ranges in color from black to dark brown with flecks of gold or even white on rare occasions. So, if you have it at home, it’s a huge step ahead! Whether you’re serving Osetra Caviar as an entrance or the main dish, this will surely make you the most wanted host or hostess. Are you running out of recipe ideas? Here’s a list created by Caviar Lover, especially for you. Read them all, inspire and get in the kitchen!
Roasted Fingerling Potato and Pressed Caviar Canapés
Ten fingerling potatoes, scrubbed and halved lengthwise
One tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Two tablespoons Osetra Caviar
1/2 cup sour cream
Preheat the oven to 400°. On a large rimmed baking sheet, toss the potatoes with the oil; season with salt and pepper. Arrange the potatoes cut-side down and bake for about 25 minutes, until tender and browned on the bottom. Let cool to warm. Meanwhile, roll out the Caviar between 2 sheets of plastic wrap to a 5-by-6-inch rectangle about 1/8 inch thick. Cut the sheet into 20 diamonds or rectangles.
At last, transfer the potatoes to a platter, cut sides up, and dollop sour cream on each. Top with the Caviar and garnish with the chives. Serve right away.
Quail Eggs with Caviar
12 quail eggs
One baguette (cut into slices)
8 ounces Osetra Caviar
Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off the heat. For slightly soft eggs, let eggs stand in hot water for two and a half minutes; for firmer eggs, let eggs stand in hot water 2 minutes more. Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand for 5 minutes—heat the oven to 400 degrees. Place bread on a baking sheet; toast until golden brown. Slice eggs lengthwise; cover loosely with plastic wrap. Spread one teaspoon Osetra Caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon Caviar. Serve.
Toasted Brioche Rounds with Creme Fraiche and Caviar
1 one-pound loaf brioche
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces Osetra Caviar
Using a 1 and a half-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel—store rounds in an airtight container at room temperature for up to 2 days. Place a dollop of creme fraiche on each round and top with Caviar.
Tofu With Osetra Caviar
Chef Jeremiah Stone is the co-owner of Contra and Wildair in New York City. He shares a fresh and easy recipe made of tofu using soy milk. We simmer it very low and add in a coagulant and stir it in quickly to set. It is neither drained nor pressed, just served at room temperature. After the tofu is selected, a maple syrup reduction with mirin is made and poured on top for sweetness. A little walnut is shaved on top for nuttiness and some chives for a bite. The Caviar provides the umami and saline to this luxurious but straightforward dish.
Still curious for more ideas? Check this article by Departures, where 7 chefs share their favorite Caviar recipes. Food & Wine and Martha Stewart’s website are some others great fonts of cooking inspiration.
You’re almost ready now! Get the best Caviar visiting our store. We have a great variety of Imported Caviar just a click away from you. Find Osetra Caviar and many other types in one single place: Caviar Lover. We’ll be waiting for you!
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