Some ingredients just steal the spotlight from everything else on the plate, and caviar is one of those things.
Aside from its luxurious flavors and distinctive texture, caviar is also known for its versatility in the culinary arts.
Chefs throughout history have prepared caviar with a wide range of techniques and other ingredients to fill menus with masterful creations.
But even if you don’t have a James Beard Award under your belt, you can still put together stunning and delicious caviar plates at home.
Here are a few great caviar prep ideas that are easy to replicate and will please the crowd.
Black Caviar vs. Red Caviar
Today we’re specifically talking about preparations for black caviar, as opposed to red caviar.
While you will hear different terminology tossed around, it is usually safe to say that black caviar refers to the fish roe of sturgeon, belonging to the family Acipenseridae.
Despite only some sturgeon caviar having a pure, jet-black color, we use the umbrella term as a way to categorize for convenience.
You’ll notice that most sturgeon roe has a pale and silver-gray exterior, with hints of green in some cases. Many varieties have a brown, bronze, or even gold color.
Remember, top-tier caviar can have a wide range of colors and still rank highly among critics and connoisseurs.
On the other hand, red caviar is the fish roe harvested from members of the Salmonidae family and is known for colors ranging from yellow to orange, and yes, bright red.
Technically, we should refer to these products as fish roe and not caviar, even though you will likely see it presented with many different names.
Minimal Preparations
Depending on who you ask, you will likely get a different answer about the best way to eat caviar, especially in terms of what course it should be served as.
True caviar aficionados will want to taste the distinctive flavors and textures of each pearl without the distraction of other ingredients like starches and creams. For some people, the unadulterated experience is the best.
Temperature is key when serving caviar, but you don’t want to accidentally freeze the eggs. Keep it in the cold part of the fridge and avoid the freezer to maintain the right taste and texture.
It’s also crucial to keep your caviar away from any metal utensils since these can throw off the natural flavors and leave a nasty metallic taste behind.
Glass bowls are a great option because they stay cool on ice and allow you to see each pearl more distinctly. Caviar is a visual experience as well, so put it on full display!
If the glass isn’t available, you can use a plastic or wood bowl as well, but these are not going to give you the authentic experience.
The world’s most renowned caviar services use mother-of-pearl (nacre) utensils, which is a composite material made up of the prized inner shell of mollusks. Some restaurants also use silver or gold to step up the luxury.
If you’re enjoying the world’s best caviar, such as Ossetra or Beluga, you will want to keep your garnishes to a minimum and let the natural flavors of the eggs shine through.
Caviar is known for very subtle flavors and distinctive creamy textures, so you and your guests should enjoy at least a few bites that showcase the caviar without any distractions.
Appetizers and Small Bites
Black caviar is a divine experience when eaten on its own or with very basic garnishes, but it also works well as part of bite-sized appetizers that can be served up any time.
The most elegant and straightforward caviar bite is the buttered toast point, which uses white flour Pullman loaf bread or sometimes rye, and just a light dab of butter.
Unsalted crackers are also an easy accompaniment if you need a quick assembly.
Have more time on your hands? You can make magic with just a few simple ingredients. A classic hors d'oeuvres creation is the puff pastry bite, with a dollop of sour cream or creme fraiche and topped with a small scoop of fine caviar.
You don’t need to be a pro baker to put together this easy appetizer. Just a bit of basic puff pastry dough is all it takes to make these mini masterpieces!
If you want to test a more traditional, bare-bones garnish, the blini is something you have to try. These are essentially mini pancakes that act as a perfect, bite-sized delivery mechanism for creme fraiche and a small scoop of caviar.
You can make big batches of blinis on the fly just using some basic bakery ingredients, or they are available in the freezer section at most grocery stores if you need to save time.
When it's time to level up the bakery skills and elevate caviar service at your next party, try out more complex structures like brioche bits or phyllo dough purses with mushroom shallot filling.
Who needs catering when you have recipes like these?
Not all of us have the baker’s touch, however, and we prefer to stick with proteins and starches like eggs, potatoes, and veggies to carry our caviar.
We suggest roasting waxy “new” potatoes and carving out a scoop in the middle to add any combo of caviar, sour cream, and other flavors you see fit. Also, test out a basic deviled egg recipe and scoop on some caviar to take things to the next level.
Main Course Accompaniments
As a general rule, we do not want to mix high-end caviar with entrées like pastas, proteins, and other full-fledged plates with numerous ingredients working at once.
That’s because we want to appreciate the natural qualities of the caviar as much as possible without having too many other factors come into play.
At many upscale restaurants, you have the occasional option of adding a scoop of caviar to your meal, although if the price seems low, it may be from the bowfin rather than the sturgeon.
Still, you get to experience the temperature and texture contrast of these black fish eggs and a nice salty flavor on top of your pasta or protein.
Creamy, cheesy plates of pasta are the most common target for caviar scoops in the restaurant industry, and you may even see caviar scooped onto omelets at fancy brunch spots.
Carbonara with caviar is something you need to try at least once, and it’s an experience like nothing else! Pasta in vodka sauces and alfredo sauces are also commonly found on Italian menus with the option to add some caviar goodness.
If you want to add some salty flair to a dish but don’t feel that caviar pearls are the way to deliver the flavor, you should consider using a pressed caviar product such as payusnaya.
This is a jelly-like “block” of caviar that is formed using higher salt content and designed to be shaved over dishes to add big flavors— without distracting textures and temps.
Conclusion
Once you learn the basics of storing, scooping, and serving caviar, you can start pushing the envelope with more aggressive and experimental recipes.
Don’t hesitate to incorporate caviar into various culinary creations— and look into more affordable products like pressed or pasteurized caviar so you feel free to test out new techniques without breaking the bank.
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Sources:
http://sarahsharratt.com/recipe/caviar-creme-fraiche-blini/