Because if there’s one thing worth celebrating, it’s making it through the year in style. We sampled three Caspian Tradition caviars and created two effortlessly elegant recipes. All that’s left? A little planning… and a lot of indulgence.
Roasted Turbot with Chardonnay Cream Sauce and Caviar
Ingredients
- approx. 110 – 140 gram turbot portions, preferably thicker portions rather than tail pieces
- 1 medium shallot, finely diced
- 240 ml Chardonnay (unoaked)
- 180 ml fish stock
- 180 ml heavy cream
- 20 g butter, plus 10 g more for finishing the sauce
- sea salt and freshly ground white pepper
Method
- Melt butter in a small sauce pan. Add shallot and cook until well-softened but not browned.
- Add chardonnay and reduce over medium boil by one-third.
- Add stock and cream. Continue to reduce by half over medium-boil.
- Taste for seasoning. Add salt and pepper as needed.
- Pour sauce through a fine mesh sieve into to a clean sauce pan.
- Just before serving, heat sauce gently. Whisk in a few small cubes of cold butter.
To Plate
- caviar. Our caviar comes from Caspian Tradition, the Belgian-Persian house that’s been perfecting the art of exceptional caviar since 1995. Think Beluga, Kaluga, Oscietra, Imperial Gold — each batch personally selected, tasted, and prepared with absolute precision in their atelier in Waterloo.
- chive spears
- edible flowers
Place fish in warm shallow bowls. Ladle warm wine sauce over the fish. Top with a scoop of caviar. Garnish with chives and flowers.
Golden Potato Batons with Caspian Tradition Caviar
Ingredients
- 3-4 russet potatoes
- 4 tbsp butter (melt)
- 2 tbsp cornstarch
- 1 tsp paprika
- 2 tsp parsley
- Salt
- Black Peppercorn
- Olive Oil
- Caviar (Optional)
- Unsalted Echire Butter (Optional)
Method
- Preheat the oven to 180°C. Line a baking dish with parchment paper.
- Peel and thinly slice the potatoes using a mandoline or a sharp knife.
- In a large mixing bowl, combine the sliced potatoes, salt, parsley, paprika, butter, and cornstarch. Toss to coat the potatoes evenly.
- Layer the coated potato slices in the prepared baking dish.
- Cover the dish with parchment paper and bake for 1-1.30 hr.
- Remove from the oven and let cool.
- Place a weight on top of the baking dish and press down to eliminate any gaps or air pockets. Refrigerate for at least 6 hrs or overnight.
- Remove the potato block from the baking dish, trim all four sides and cut it into smaller rectangular pieces.
- Heat a pan on medium-high heat with olive oil. Place the potato cubes onto the pan and cook until tender and golden brown.
To Plate
Serve the potato pavé with a small piece of Unsalted Echire Butter and a dollop of caviar on top. For this dish, we chose the ‘Top Selection Oscietra’ caviar from Caspian Tradition for its hazelnut notes and golden-brown hue.
Enjoy!
