Sliced Lobster Tail and Caviar on Croutons.
You can use ordinary toast instead of croutons if you prefer, but it is tastier with the seasoned croutons in the recipe.
Light oil for frying
1/2 chicken stockcube
4 slices white bread
I lobster tail
50 g (2 oz) Sevruga caviar
1. Heat the oil in a large frying pan. Crumble the stockcube into the oil, and then fry the bread until it turns an even, gold color. Drain well on kitchen paper.
2. Using a small round cutter, cut out circles of fried bread. Slice the lobster tail vertically into medallions and place one on top of each crouton. Top with caviar.
Makes 12 Serve with NV Rose' Champagne or good white burgundy.
Jersey Royals with Caviar
You will find that these get eaten faster than you can make them!
20 very small new potatoes (preferably Jersey Royals)
50 g (2 oz) caviar
1. Simply scrub and boil the new potatoes until they are cooked. Cut them in half lengthways, slicing a bit off the bottoms, so that they do not fall over. Then simply top with the caviar of your choice.
Serve with NV Brut or Rose' Champagne.
Roasted Potato Skins with Sour Cream and Caviar
4 large baking potatoes
150 ml (5fl oz) oil for deep frying
200 ml (7fl oz) sour cream salt and white pepper
100 g (3% oz) Oscietre caviar
2-3 shallots, finely chopped
1. Preheat the oven to 180°C. Wash and dry the potatoes, then prick them several times with a fork. Bake in the oven for approximately 1.25 hours.
2. Slice the potatoes open and scoop out as much flesh as possible with a spoon. Cut the skins into strips about 1" wide by 5" long. In a large saucepan heat the oil and, when bubbling, drop in the potato strips and fry until they turn crisp and golden brown. Remove with a slotted spoon and drain well upside-down on several sheets of kitchen paper.
3. Arrange the potato strips on a serving dish, smear with sour cream, then sprinkle with salt and pepper. Top each with caviar and sprinkle with finely chopped shallots.
Makes about 20 Serve with vodka.
Quail Eggs with Caviar
12 fresh quail eggs
30 g (1 oz) caviar
1. Drop the quail eggs into a saucepan of hot water. Bring rapidly to the boil for 2 minutes. Drain and place the eggs in a bowl of cold water. Crack each egg all over and carefully peel off the shell.
2. Cut each egg in half lengthways and place on a plate. Top with a few grains of caviar or salmon roe. Simple and quite delicious!
Makes 24 Serve with vintage Champagne, Chablis or white Bordeaux.
Oyster Purses with Salmon and Osetra Caviar
24 medium-sized oysters,
12 ounces of fresh salmon filet, cut into 24 flat, square slices
6 tablespoons unsalted butter,
1/2 pound fresh spinach leaves juice of one Lemon,
2 tablespoons thick,
1/2 ounce Osetra caviar,
1 bunch of chives, salt and white pepper.
1. Reheat the oven to 350° F (180° C). Open the oysters and remove them from their shells. Save and strain the liquid from the oysters.
2. Drain the oysters in a piece of cheesecloth.
Place a square slice of salmon on a sheet of plastic wrap. Set one oyster in the middle. Pull up the edges of the plastic wrap toward the center to form a purse shape, then roll over to seal. Remove from the plastic and place in a buttered dish. Prepare the remaining oysters and salmon purses in the same wav. Add pepper and set aside.
3. Remove the stems from the spinach and wash thoroughly. Drain the spinach. Heat a non-stick pan. When hot, add the spinach leaves for several seconds.
4. Pour the oyster liquid into a saucepan. Bring to a boil, and then simmer until the liquid has almost completely evaporated. Add the lemon juice, cream and remaining butter (cut into small pieces). Stir until the sauce is smooth.
5. Place the salmon purses in the oven for one minute to cook the salmon slightly.
Arrange the spinach on each plate. Place 3 or 6 salmon purses in the center, then add a spoonful of sauce.
Garnish with the caviar and few sprigs of chive. Serve immediately.
4 or 8 people. Preparation: 1 hour. Cooking time: 1 min.