Caviar, we make a big deal out of it: which caviar to choose, how to serve it, how to accommodate it, and where should you buy it?
It's caviar season, I can't go without it at Christmas. This is the perfect festive time to taste it. For me, caviar is inseparable from dreams of a Russia covered in snow and great cold fought with sips of vodka.
Which caviar to choose?
It is better to taste a little but good. Caviar does not suffer abuse. Then it's a matter of taste. Here are the main characteristics of the caviars that you can meet easily:
- Baeri: is soft caviar, finely iodized and buttery on the finish. Its grains are relatively small but it can be very good. Be careful, however, as badly worked, it can reveal a very unpleasant muddy flavour.
- Oscietra: This caviar is quite musky, it has wild and powerful tones. It’s a product of the sea, undoubtedly. The beans are quite firm and crackle under the palate. To offer to a lover of strong flavours.
- Beluga: it is the Tsar of caviars, large grains, tender, iodized, buttered. It brings together all the refined characteristics of caviars in a single grain over an incredible length in the mouth. It’s also imperial luxury!
How to serve it?
- Open the box a little in advance so that the eggs take a little oxygen, express themselves a little ... But keep cool though.
- Do not use metal cutlery.
- 20 to 30g of per person, this is the right proportion
How to accommodate it?
- Caviar likes simplicity: it also likes naturalness. You can serve it as is, with a drink such as brut champagne., like me, you pour into Russia with a vodka that you have kept in the freezer for incomparable freshness!
- If you want to accompany it, here are the two solutions:
- as an aperitif, toast or blinis with a little raw whipped cream, it's perfect. You can also place a small spoonful on a hard quail egg cut in half, on an open shelled egg, on a plain gougere cut in half with a little cream, on half a fingerling potato with a touch of cream if you want it. Or just like some excellent chefs do for salmon roe, on an ultra fresh burratta!
- as a main course, caviar likes: fresh pasta with butter, beef, steak of white fish just pan-fried, baked potato with a salted whipped cream, grilled lobster, scampi just seared on a stone grill, the scallops and a white butter, etc. Caviar is like you, it's a foodie.
Where should you buy it?
Of course, the fine restaurants in your city. If you don't have them in your city you may have to buy caviar online. There are a variety of online caviar shops that you can find, but in my experience, Caspianmonarque is the best.
Hopefully, my experience will help you enjoy caviar in the best possible way!