Caviar Recipes

Mini egg mayonnaise and caviar sandwiches

Method

1. Place the eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 4 minutes. Drain, and transfer to a bowl of cold water 
2. Once the eggs have cooled a little, peel them and transfer them to a bowl with the mayonnaise, white pepper, vinegar and some salt. Mash everything together until you have a creamy mixture 
  • 4 tbsp of mayonnaise
  • 1 tsp malt vinegar
  • 1 pinch of white pepper
  • sea salt to season
3. Using a cutter – approximately 4cm in diameter, although any small cutter will do – cut circles of the bread, avoiding the crusts 
  • 8 slices of white bread
4. Once the egg mayonnaise mixture is completely cool, place a circle of bread inside the cutter, topping with a layer of caviar followed by a layer of egg mixture. Close the sandwich with a second circle of bread, then transfer to a plate before removing the ring. Repeat with the remaining ingredients 
  • 100g of caviar
5

Top each sandwich with some chopped chives before serving 

  • 1 tbsp of chopped chives

Ingredients

  • 6 Freshlay  eggs
  • 100g of caviar
  • 8 slices of white bread
  • 4 tbsp of mayonnaise
  • 1 tbsp of chopped chives
  • 1 pinch of white pepper
  • 1 tsp malt vinegar
  • sea salt to season
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Sea urchin with scrambled eggs and ossetra caviar

This extravagant dish from Gary Jones also includes seaweed, sea urchin cream and ossetra caviar, a dish comprised of the ultimate in indulgence. Ask your local fishmonger to order in some sea urchin tongue.

Recipe by Raymond Blanc, chef patron and Gary Jones, executive head chef.

  • Prep Time 10 Minutes
  • Cook Time 35 Minutes
  • Total Time 45 Minutes
  • Serves 2 People

Ingredients

  • 5g of unsalted butter
  • 2 eggs, lightly beaten
  • salt
  • pepper
  • 100g of sea urchin tongue
  • 100ml of double cream, chilled
  • 2 slices of ficelle, toasted
  • 8g of wakame seaweed
  • 4g of ossetra caviar
  • 5g of sea urchin tongue
  • 1 handful of micro cress

Instructions

  1. To make the cream, place the sea urchin in a blender. Blitz on a medium speed adding the chilled cream slowly 100g of sea urchin tongue 100ml of double cream
  2. Once all the cream has been incorporated, pass through a fine sieve
  3. To finish, melt the butter in a copper pan over a bain-marie. Add the egg mix and lightly scramble. Add the sea urchin cream and check the seasoning 5g of unsalted butter 2 eggs, lightly beaten salt pepper
  4. Gently warm the sea urchin tongue in a pan. Place the seaweed in the bottom of the bowl and place the scrambled egg on top. Place the warm sea urchin tongue on top of the egg 8g of wakame seaweed 5g of sea urchin tongue
  5. Toast the ficille slices at 170°C for 16 minutes until golden brown 2 slices of ficelle, toasted
  6. Finish with the caviar, micro herbs and long ficelle crouton placed on the side 4g of ossetra caviar 1 handful of micro cress
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Smoked caviar and frozen zabaglione

This decadent caviar starter from Giancarlo Perbellini combines a rich, creamy zabaglione (sabayon) with a wonderful home-smoked caviar. You do not need a smoker to achieve this, simply a tray and some tin foil.

  • Prep Time 5 Minutes
  • Cook Time 20 Minutes
  • Total Time 25 Minutes
  • Serves 4 People
  • Calories 200 kcal

Ingredients

  • 50g of caviar
  • 90g of egg yolks
  • 50g of Marsala wine
  • 90g of sugar
  • 110g of glucose
  • 30g of butter
  • ice, as needed
  • wood chips, beech or cherry
  • smoked salt to taste

Instructions

  1. In a medium-sized bowl, mix the egg yolks, Marsala, sugar, glucose and butter 90g of egg yolks 50g of Marsala wine 90g of sugar 110g of glucose 30g of butter
  2. Over a saucepan of simmering water, bring the mixture to 86°C, stirring constantly with a spatula to obtain a cooked zabaglione. Pass through a sieve and place in the freezer
  3. Put the caviar in a small bowl and place the bowl into another container filled with ice 50g of caviar ice, as needed
  4. Heat the wood chips in a tray until they begin to smoke then place the bowls into the tray and quickly cover with foil to trap the smoke. Leave for 5 minutes to infuse wood chips, beech or cherry
  5. Scoop some frozen zabaglione onto a plate, place a small quenelle of caviar on top and sprinkle with some smoked salt smoked salt to taste