American Caviar Recipes
Caviar with Ahi Tuna and Cauliflower Cream
1 lb. Ahi Tuna (cleaned fish cut into block shape) yields 2 oz per person
Place cauliflower in stainless steel pot. Add heavy cream and salt. Bring to a boil and reduce to a simmer. Cook for 1 hour or until cauliflower falls apart when touched. Blend cream and cauliflower while warm in a powerful blender till smooth, adjust seasoning.
Lightly salt and pepper tuna and sear in a lightly oiled pan on high heat for five seconds on all sides. Remove from heat.
Spoon warm cauliflower cream on bottom of plates. Slice tuna into thin slices (three slices per person) and place on sauce. Spoon a dollop of caviar onto the center of the tuna slices and sprinkle with chives. Serve
Sterling Classic Caviar with Ahi Tuna, Cauliflower Cream and Uni Butter
All ingredients above plus:
In a small pan melt butter on very low heat, add lemon juice and combine. Add Uni pieces and warm lightly for 10 seconds. Season with a small pinch of salt. Plate Ahi as above then spoon a small amount of uni sauce around the outside of the cauliflower sauce and then serve.
with Smoked Salmon and American Caviar
Yield: 4 appetizer servings.
4 slices smoked salmon, sliced into 1" wide ribbons
Whip the egg yolks, mustard, lemon and lime juice, fish sauce, diced shallot, capers, tabasco and white pepper together. Add the oil drop by drop at first, whisking the mixture vigorously until the oil begins to incorporate into the mixture. Then, pour the oil in a slow and steady stream while constantly whisking until sauce emulsifies. Taste for seasoning (citrus, fish sauce, pepper).
Spoon half of the sauce into a bowl and add the diced salmon, folding until it is well mixed. Add enough additional sauce to just coat the salmon; leftover sauce may be reserved in an airtight container in the refrigerator. Fold in fresh herbs.
Place a ring mold of the desired portion size (use a tuna can with top and bottom removed, or PVC piping, available at home improvement stores) into the center of a serving plate. Fill the mold to capacity, pat down with the base of a spoon, and then gently remove the mold. You should have a perfectly round disk of tartare to wrap with smoked salmon.
Wrap one slice of smoked salmon around the outside of the tartare, overlapping the ends to seal, and spread one ounce of caviar over the top, to cover. Serve with an ounce or so of pea shoots (present three little piles around the tartare) and toast points, four slices per person (placed in between pea shoots). Serve.
Caviar with Blinis and Crème Fraîche
Yield: 4 appetizer servings.
Begin making the blinis about 2 hours before serving because once the batter is finished, it won't hold too long. Another option: make the blinis ahead, and re-warm them in a low oven covered with damp kitchen towels.
1 cup milk
4 oz paddlefish roe
6-8 oz crème fraîche, spooned into a small crock for serving
Combine the milk, yeast and sugar in a large mixing bowl, and set aside.
In a medium bowl, combine the flour and salt. Blend well and set aside.
Put the egg yolk in a mixing bowl and beat with a wire whisk until smooth. Add the oil in a slow stream, whisking constantly to emulsify. Beat until it is the consistency of mayonnaise. Set aside.
Add the flour to the milk and stir to combine, taking care not to over mix. Fold in the mayonnaise until just combined. Cover bowl with plastic wrap and move to a warm spot for 45-50 minutes, or until the batter has doubled in volume.
Meanwhile, in a very clean, dry bowl, beat the egg white to a soft peak. After the batter has doubled in size, fold the egg whites into it very gently. Use the batter within 30 minutes.
Cook the blinis like pancakes: lightly oil a griddle or a non-stick pan and place over medium heat. Spoon a small amount of batter on to the surface, to make a round that is about 1 1/2" in diameter. Leave at least one inch in between, make as many as the surface will comfortably hold. When the bottom has lifted (and turning it reveals a light brown surface, about 15 seconds), flip and finish cooking on the other side. Cook for another 10-15 seconds.
Remove blinis to a warm bowl or basket lined with a kitchen towel. Wrap to keep warm. This recipe makes approximately 32 blinis, or enough for 8 blinis per person.
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