A delicate, luxury side dish - a potted dish made of prawns, potatoes and an exquisite topping of caviar. This small work of art can make the beholder’s mouth water. The contrast from the humble potato and luxurious caviar ensures the desired wow factor here – a combination which is above all popular with chefs. With the aid of form-giving gelatine, this refined recipe can also work in your own kitchen.
Caviar – ‘black gold’
Shiny, grey-black beadlets the size of a pin head and a gentle aroma which is evocative of a fresh sea breeze – caviar, the precious roe of the female sturgeon is without doubt something special. Some call it ‘black gold’; others the most precious ingredient in the gourmet kitchen. A distinction is made between genuine caviar, cultured caviar and caviar substitute. There is also trout and salmon caviar, the bright red colour of which stands out. Freshly caught sturgeon’s roe is brilliant and glassy. After cleaning, it is covered with salt. Only afterwards does the delicacy get its black colouring. Only lightly salted varieties are called malossol caviar. They have a comparatively low salt content of 2 to 4 per cent and are regarded as particularly high quality. In contrast to this, there is barrel or salted caviar, which has a salt content of 10 to 12 per cent. In turn, this has a comparatively longer shelf life and is also less expensive.
Salt content affects quality
The term caviar supposedly comes from the Persian and was firstly found in the records of an Iranian tribe which lived by the Caspian Sea. Besides the Caspian Sea, the origin of the most precious types of caviar is the Black Sea or the Sea of Asov. The genuine Russian caviar is extracted from the roe of the Beluga, Sevruga or Ossietra sturgeon species. In addition to the species, differences in the quality and price also depend on age: the older the female sturgeon is when the roe is extracted, the higher the quality and the more intensive the flavour of the caviar.
Tip for consumption
Caviar should not be eaten using metal or even silver spoons, as they can tarnish and give the roe an unpleasant taste. Plastic or mother-of-pearl spoons are more suitable for consumption. Champagne and dry white wine can be recommend as ideal accompaniments, as they bring out its characteristic taste. You should serve the caviar chilled – we wish you every success and bon appétit!