Caviar Butter Sauce Food

CAVIAR BUTTER SAUCE

Steps:

• Heat a tablespoon of the butter in a wide heavy-based saucepan over medium heat. Add the shallot and sweat for a couple of minutes, without allowing it to brown.
• Deglaze the pan with the champagne vinegar. Simmer gently until the liquid has almost evaporated.
• Add the wine and fish stock and reduce until 3 tablespoons remain.
• Cut the remaining butter into large cubes.
• Begin swirling the cold butter into the liquid over medium heat. The liquid should be hot and it doesn't matter if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon.
• Season to taste just before serving and stir in 1 teaspoon of black caviar per person.

CRISPY POTATO NUGGETS WITH BEER CHEESE AND CAVIAR

Steps:

• Preheat the cooking oil in a deep-fryer to 375 degrees F. Line a baking sheet with a wire rack.
• For the beer cheese: Add butter and flour to a small saucepan over medium heat, then stir and cook until the butter and flour are fully blended, about 2 minutes. Slowly pour in the beer and milk, whisking to combine. Bring this to a simmer and cook until thickened, about 5 minutes. Slowly stir in the grated cheeses and cook on low heat until incorporated. Taste and adjust the seasoning as needed.
• Add the potato tots to the oil and cook until crispy, 2 to 3 minutes. Remove to the wire rack-lined sheet tray. Season immediately with salt.
• Put the tots in a large shallow dish. Pour over the stringy cheese sauce. Dollop with copious amounts of the caviar.

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Steps:

• To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
• To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
• To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
• Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR

Steps:

• For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
• For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

TAGLIATELLI IN A CREAMY CAVIAR SAUCE

Steps:

• Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
• Melt the butter and add the cream, heat until just boiling.
• Add the caviar and stir.
• Warm through for about one minute.
• Add the cooked prawns or shrimp and warm through.
• Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
• Serve with a simple green salad.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE

Steps:

• PREPARE THE PANCAKES:.
• Coarsely shred the potatoes and squeeze out any excess liquid.
• Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
• Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
• In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
• Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
• Lower the heat if the pancakes brown too quickly and add more oil if necessary.
• Transfer the pancakes to a baking sheet and sprinkle with salt.
• PREPARE THE SCALLOPS & CAVIAR SAUCE:.
• Preheat the oven to 325°F
• In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
• Strain the sauce into another small saucepan.
• Stir in the creme fraiche and bring to a simmer over moderate heat.
• Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
• Stir in the caviar and season lightly with salt.
• Cover the sauce and keep it warm.
• Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
• Season the scallops with salt and add half of them to the skillet.
• Cook over high heat until richly browned, about 1 1/2 minutes per side.
• Transfer to a plate and keep warm while you cook the remaining scallops.
• Rewarm the potato pancakes in the oven.
• Arrange the pancakes on a platter and set a scallop on each one.
• Add the chives to the caviar butter sauce and spoon over the scallops.
• Serve right away.
• MAKE AHEAD:*.
• The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

LARRY'S FABULOUS CAVIAR PIE

Steps:

• 1. In a small bowl, mix cream cheese with Worcestershire and scallions. Spread on the bottom of a large glass pie dish. Next, drain any liquid from the Caviar and spread on top of cream cheese. Next layer is to add your chopped eggs. Spread evenly and then pat them down firmly to stay in place. The last layer is your sour cream. Stir your sour cream first to make sure it is smooth and creamy. Place dollops all over the top of the egg and smooth carefully over the top making sure it reaches the sides of the dish to seal everything in.
• 2. Cover in Saran Wrap and chill for at least 2-3 hours or overnight before serving.
• 3. Serve Caviar Pie with butter crackers and a small bowl of Pickapeppa Sauce to spoon a little on the top for a mouth-watering experience! Your guests will love this simple but elegant hors d'oeuvre. Note - Pickapeppa Sauce can be found near the A1 sauces in the grocery store.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
• Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

SLOW-BAKED SALMON WITH AVRUGA CAVIAR SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 250°F.
• Spread butter over bottom of a 13- by 9-inch baking dish and sprinkle with 1/2 teaspoon fleur de sel. Put salmon, skin sides down, in dish and bake, uncovered, until just cooked through, 30 to 35 minutes.
• About 10 minutes before salmon is done, put créme fraîche in a 1- to 1 1/2-quart heavy saucepan and heat over low heat, stirring occasionally, until just melted. Transfer to a blender along with water and caviar and purée into a very smooth emulsion. Return to saucepan and keep warm, uncovered, over very low heat, stirring occasionally. Thin sauce slightly with a little additional hot water if too thick.
• Just before salmon is done baking, heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then add greens in 3 batches, stirring and turning with tongs until greens are slightly wilted before adding each new batch, and continue to cook, stirring, until completely wilted, 1 to 2 minutes. Push greens to one side of skillet and pour off liquid (discarding it). Divide greens among 4 plates. Top greens with salmon and season lightly with fleur de sel, then squeeze some of lime juice from wedges over salmon. Stir 1/2 teaspoon lime juice into sauce and spoon onto plates.

THE RIPPER'S PASTA WITH UNI AND CAVIAR

Steps:

• Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
• Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
• Once the water is boiling, add the spaghetti and cook it until just al dente.
• While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
• Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
• Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.

SPAGHETTI WITH CAVIAR AND CREAM

Steps:

• Cook spaghetti until al dente; drain.
• Toss with 2 tblsps butter.
• Melt remaining 4 tblsps butter in large skillet over medium heat.
• Add shallots and stir 3 minutes.
• Add cream and vodka and bring to boil.
• Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
• Add spaghetti and toss until heated through.
• Season.
• Divide among plates; sprinkle with chives and top with caviar.
• Serve immediately.

POACHED SCALLOPS WITH CAVIAR SAUCE

Steps:

• Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
• Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
• To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
• Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.