Simple Caviar Recipes

Rather simple recipes with caviar or truffles? While this may sound like an oximoron in the beginning, sturgeon caviar and, fresh truffles are two exclusive ingredients, you can use in your own kitchen at home to create little masterpieces. Here are some delicious recipes with caviar and truffles that don’t require a lot of time in the kitchen or the culinary skills of a star chef.

Overview of recipes:

Ingredients for four people:

125 g Royal Premium Kaviar
300 g Cold smoked Salmon fillet
12 Mini Blinis
120 g crème fraîche
Schnittlauch

Preparation:

Cut the smoked salmon into approx. 1 cm thick slices measuring about 4×4 cm.

Gently heat the mini blinis in a pan over a low heat (alternatively: heat in a microwave oven for a few seconds).

Arrange the blinis with crème fraîche, diced salmon and a small dollop of caviar (approx. 10 g) and garnish with a few pieces of fresh chives.

Ingredients for four people:

250 g Royal Premium Kaviar
24 fresh Oysters
400 g Potatoes
200 g Leek
1 l Chicken Stock
butter

Preparation:

Clean the leek and cut the sticks into thin slices. Sauté in a pan for 10 minutes over a medium heat.

Meanwhile, peel the potatoes and cut into small cubes. Add to the leek in the pan together with the stock and cook for 10 to 15 minutes.

Open the oysters and add their juice to the vegetables in the pan.
Remove the muscle meat of the oysters from the shell, place six oysters per person on a plate and garnish with a small spoonful of caviar (approx. 10 g).

Serve the oysters with the vegetable garnish.

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Ingredients for four people:

125 g Royal Premium Kaviar
2 Cucumbers
500 g creamy stirred yoghurt
1 Lemon
some Chives
fresh Mint
Paprika powder
Olive oil
Salt and Pepper

Preparation:

To prepare the tzatziki, finely chop the mint and chives and stir them with the yoghurt in a bowl. Season the tzatziki with a few drops of lemon juice, a pinch of paprika powder and a dash of olive oil. To taste, add salt and pepper and then store in the fridge.

Peel the cucumbers and cut them into not too thin slices.

Arrange the cucumber slices on four plates, cover with tzatziki and garnish with approx. 30 grams of caviar.

Serve immediately.

Ingredients for four people:

135 g Royal Premium Caviar
4 large Potatoes (mealy)
200 g Sour cream

Preparation:

Wash the potatoes and boil them with their skin on in well-salted water for approx. 20 minutes, or until al dente. Next, cut the top of the potatoes, scoop out the flesh with a spoon and mash the removed inside with a fork.
Add 50 grams of sour cream and approx. 20 grams of caviar per hollowed-out potato to the puree.

Transfer the mixture back into the hollowed-out potato hulls and top each with a small spoonful of caviar (approx. 10 grams).

Ingredients for four people:

8 fresh Scallops
125 g Royal Premium Caviar
1 tbsp Olive oil
1 g Saffron
2 Chicory
Apple Cider Vinegar
Salt and Pepper

Preparation:

Remove the scallop meat from the shell of each mussel and cut each into four thin slices.

Mix the oil, saffron, salt and pepper in a bowl, and coat the mussel meat with this mixture.

A chicory salad is the ideal side dish. To do this, cut the chicory buds into medium-sized stripes and season with apple cider vinegar, salt and olive oil.

Place the marinated mussel meat (8 slices per portion) over the chicory, sprinkle with approx. 30 g caviar and serve.

Ingredients for four people:

500 g fillet of beef
200 g black truffle
1/2 organic Lemon
2 EL extra virgin Olive oil
Salt
Pepper
Parmigiano Reggiano
Pine nuts

Preparation:

Cut the fillet of beef into paper-thin slices and arrange on the prepared plates.

Squeeze the lemon and mix the juice with the olive oil, salt and pepper.

Drizzle the carpaccio generously with this juice and oil mixture, add Parmesan cheese shavings, finely sliced truffle and garnish with pine nuts.

Ingredients for four people:

500 g Tagliatelle
2 medium sized truffles
nutmeg
Parmigiano Reggiano
Butter
Salt
Pepper

Preparation:

Cook the tagliatelle in plenty of lightly salted water, drain and place in a preheated bowl.

Cut the butter into small pieces and mix well with the tagliatelle, grated Parmesan, pepper and a pinch of freshly grated nutmeg.

Distribute the tagliatelle on the plates, generously top with wafer-thin slices of truffle and serve.

Add freshly grated Parmigiano cheese to the dish.

Ingredients for four people:

320 g italian Risotto-Rice
2 medium sized white Alba Truffle
1.25 l Beef stock
60 g freshly grated Parmigiano Reggiano
40 g Butter
Salt

Preparation:

Take off a teaspoon of butter (for later use), melt the rest in a large pan and allow to froth; add the rice, stir and toast briefly. Pour some of the warm meat stock over it. Then add a ladleful of stock from time to time until the risotto is tender. The risotto should remain soft yet grainy. Add salt to taste. Remove from the heat, stir in the reserved butter and grated Parmesan and leave to rest for a few minutes. Serve on pre-warmed plates and shave the previously cleaned truffles very thinly over the top prior to serving.

Ingredients for four people:

1 kg Wild boar meat
2 medium sized truffles (e.g. white Alba truffle)
150 g Ham
1 Onions
1 Clove of garlic
Parsley
250 g Beef stock
1 glass dry whit wine
Red wine vinegar
Butter, Salt, Pepper

Preparation:

Gently rub the wild boar meat with vinegar, dry off carefully and cut into slices.

Place the butter, finely chopped onion slices, diced ham and salt in a pot or a deep pan with the meat. Sauté, turning constantly, until the meat is browned, then add the stock, wine, chopped parsley, crushed garlic and a pinch of pepper.

In the meantime, clean the truffles and grate them into wafer-thin slices using a truffle slicer.

Once the sauce has thickened, remove the meat from the heat and add the truffle slices. Serve hot (i.e. with potatoes or dumplings).