Those who want to prepare impressive caviar recipes or appetizer with caviar should use roe, a wonderful fish. This particular ingredient is strong enough to provide flavor to the recipe thus can also be used to garnish the dish after it is being prepared. This gives an opportunity to offer a wonderful flavor to the guests. http://www.gourmetrecipe.com http://www.gourmetrecipe.ca http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/caviar-recipes

1. Caviar Recipes
For most people, authentic caviar is something that they’ll most likely just read about
or watch in movies featuring Russian royalty eating it daintily with eggs using mother
of pearl spoons. This is because it is one of the epitomes of luxury food that cost
hundreds or even thousands of dollars for a small amount–even costlier per gram than
the most well-marbled steak.
Traditionally defined as the salt-cured and non-fertilized roe (eggs) of only wild
sturgeon fish from the Caspian and Black Seas, more accommodating chefs also
consider the product of other fish like as salmon, trout and other species of sturgeon
from other countries and bodies of water. Stricter definitions call these “caviar
substitutes” or have the name of the fish appended to it like salmon caviar.
For the purposes of providing recipes, use substitutes made from salmon or cod roe.
If you can afford the real thing, make sure it’s legally sourced. Caviar is marketed as a
delicacy and is consumed as a garnish in a dish or as a spread on hors d'oeuvres or
accent in seafood dishes. Substitutes are priced more affordably and can be used in
simpler dishes.
Beluga, Sterlet, Ossetra and Sevruga are types of the real McCoys of caviars derived
from the specific fish and sea. Extremely perishable, they can fetch as much as
US$16,000 per kilogram depending on the flavor, size, consistency and color of the
eggs. Beluga is the rarest and most expensive type from sturgeon caught in the
waters of the Caspian Sea bordered by Iran, Kazakhstan, Russia, Turkmenistan and
Azerbaijan. Some of these countries have in recent years either banned or restricted
its production, export and import due to depletion of the fish.
For those fortunate enough to have tasted real beluga in an ultra fancy restaurant or
lavish party, they have sampled the best of the best: esteemed for its soft, large eggs
colored pale silver-gray to black. Gourmets can surely detect the nuances of the
different tastes and flavors of caviar but for the untrained palate, they’ll probably
appreciate the delicate texture like miniscule bubbles that burst in the mouth
releasing a mild sea salty flavor. And the incredibly high price tag.

2. Some interesting trivia to know about caviar: Beluga always comes in blue tins, Osetra
in yellow tins and Sevruga in red tins. The US government has ceased importation of
Beluga caviar to address diminishing numbers of sturgeon in the Caspian Sea.
Anything real and acquired nowadays is most likely illegal or produced before the ban.
Caviar and Eggs
Caviar and eggs are a classic Russian delicacy. Combined with the cool freshness of
cucumbers, and served with a side of egg yolks and mayonnaise, this is a simple
appetizer.
Difficulty Level: Easy
Ingredients:
4 eggs, 2 oz. caviar, 1 cucumber (cut into thin slices), 1 teaspoon fresh lemon juice, 1 –
2 tablespoons mayonnaise, Salt, Pepper (freshly ground)
Preparation Instructions:
Partially fill a medium sized saucepan with water; add the eggs. The water should
completely cover them. Bring to a rolling boil over medium high heat. Cover the
saucepan. Turn off the heat and remove the pot from the stove. Allow it to sit for 12
minutes. Remove the eggs from the saucepan with a slotted spoon and place directly
in a bowl of cold water. Crack the shell of each egg by tapping it gently against the rim
of the bowl. Peel the eggs, washing away any bits of shell under cold, running water.
Once the eggs are peeled, let them cool completely. On the fat tip of each egg, slice
off the end and gently remove the yolks. Spoon caviar into the cavities of the eggs.
Sprinkle with fresh lemon juice. Place each egg on one cucumber slice, then on a
serving platter. Sprinkle the remaining cucumber slices around the platter. Push the
egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper.
Serve the dressing on the side.

3. Prawn carpaccio with caviar
Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna)
generally thinly sliced or pounded thin and served as an appetizer. Talk of prawns and
your mouth is sure to start watering if you're a sea food lover. Also, if you've never
tried cooking sea food, what are you waiting? Discover how to make prawn cone with
sesame and curry in this amazing video. Our Prawn Recipes section contains a variety
of delectable prawn recipes. Prawn is very popular seafood and is extensively eaten
around the world. This recipe makes a truly enjoyable meal for all to enjoy.
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Chablis,Graves blancs
Ingredients:
3 prawns per person, 2/3 oz. caviar, green lemon juice, fine salt, pepper, chopped
green onions, parsley oil (parsley mixed with olive oil), mesclun (chervil, arugula, leafy
lettuces and endive in equal proportions), fresh herbs
Preparation Instructions:
Prepare the prawns and cut into thin slices. Season with lemon juice, pepper, and salt.
Spread caviar on top of each prawn. Sprinkle with the chopped green onion. Season
with parsley oil.

4. Salmon pancakes with caviar
Mix the mash of potatoes and 3 spoons of flour, add the eggs one by one and of
cream, until the moment where the dough has the consistence of the dough to crepes.
Let rest. Preparation of the salmon: Decide the salmon in small squares and arrange a
spoon of caviar between two slices of fish. In a frying pan with butter, make cook the
small crepes on which you arrange the slices of salmon and caviar. Make cook some
two sides. Preparation of sauce: Make cook some twists of lemon in butter and season
according to your tastes. Make pass sauce. Finish: Arrange on a plate two or three
crepes and add sauce, as well as of the small slices of tomatoes, for the decoration.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chassagne Montrachet, Meursault
Ingredients:
17 ½ oz. of mashed potatoes, 3 spoonfuls flour, 4 eggs, 2 cups cream, salmon cut into
48 two-inch squares, 2 oz. caviar, 1 lemon, 1 ¾ oz. clarified butter, 1 tomato, dill
Preparation Instructions:
Mix the mashed potatoes and flour. Add eggs one at a time. Mix in cream. Allow
batter to rest. In the meantime, prepare the salmon by laying out half the fish squares
and spooning a little caviar on them. Top each with another square of salmon. Melt
butter in a frying pan and cook small crepes with the batter. For each crepe, arrange
one salmon-caviar sandwich. To make sauce: Sauté strips of lemon peel in butter and
season as desired. To complete: Arrange two or three crepes on a plate and add
sauce, small slices of tomatoes, and dill for decoration.
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