To appreciate the subtly iodized aromas of caviar, the dried fruit notes of a good Baeri, you can taste it with a spoon… or cook it without too much sophistication accompanied by neutral ingredients that will not take precedence over it.
Fresh tagliatelle with caviar from Renaud Ramamourty and Mikaël Petrossian
The chef of the restaurant Petrossian, 13, boulevard de la Tour-Maubourg, in Paris, has joined forces with the new boss of the house, who has worked in the kitchen for a long time, to establish the menu. There are some simple and super-fast recipes like this one. To explode the aromas, you can use Caviar Flower: a brand dried caviar with powerful flavors.
For 4 people
Preparation: 15 minutes
Ingredients :
- 300 g of fresh tagliatelle
- 100 cl of fresh cream
- 1 chicken broth
- 200 g of Ossetra caviar
Reduce a chicken stock and add the crème fraîche. Bring a saucepan of salted boiling water to a boil then cook the tagliatelle for one minute. Arrange the tagliatelle on the plate and add the sauce.
Place a generous spoonful of Ossetra caviar on the tagliatelle. Season with salt and pepper. Serve immediately.
Junior Fanfan’s grilled caesar chicken with caviar
The chef of the restaurant La Maison Nordique is making a splash with this toasted chicken accompanied by parmesan and caviar sauce. A delicious recipe in which you should not add more lemon than expected: the product, in high doses, does not go well with sturgeon eggs.
For 4 people
Preparation: 25 minutes
Ingredients :
- 4 chicken cutlets with skin
- 1 iceberg lettuce or romaine lettuce
- 200 g croutons
- 200 g of parmesan shavings
- juice of half a lemon
- 1 C. olive oil
For the sauce:
- 50 g of caviar
- 60 g grated Parmesan
- 2 egg yolks
- 4 tbsp. tablespoons of sunflower oil
- pepper
- salt
Drizzle the chicken cutlets with a little lemon juice, season with salt and pepper. In a frying pan with olive oil, cook the cutlets for 10 minutes over high heat. Cut them into strips. Rinse and mince the iceberg salad.
In a bowl, combine the egg, grated Parmesan, caviar, sunflower oil, salt and pepper.
Arrange the lettuce on the plates, add the croutons, the parmesan shavings, then the chicken strips. Cover the salad with the sauce and enjoy.
Martha Serrano’s caviar bite
At the Caviar de Neuvic restaurant in Bordeaux, chef Martha Serrano revisits bistro dishes by adding precious little house grains. For this recipe, the visual effect is even more surprising when using black sandwich bread – charcoal or squid ink – without influence on the taste.
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