by nistka
From unpleasant looking things, beauty often emerges… Caviar
is the eggs of the sturgeon, a fish only surpassed in looks by the
similarly ugly catfish. The eggs have been brined or salted and
allowed to mature. Its incessant farming caused Russia to put a
nine-year self-imposed ban on wild sturgeon caviar trade. The rarest and
most expensive in fact comes from the big beluga sturgeon in the Caspian Sea.
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| The finest beluga can set you back a cool $ 16,000 for just a kilogram…and you thought drugs were expensive… |
It is said that the first people tasting caviar on the
shores of the Caspian were the Azeri and Persians living at the Kura River
on the area of the former Persian Empire.
They called it khaviar from the Persian dialect (khya meaning egg). The Persians believed that caviar was a medicine, which can
cure many diseases, including boosting performance in the art of lovemaking,
especially if someone like Monica Belluci is wearing it.
Aristotle, the Greek scholar in the 4th century B.C., described
caviar as a delicacy made from the roe (eggs) of the sturgeon fish. In the times of the Roman Empire,
caviar was regarded as such a delicacy that it was presented among garlands of
flowers, and trumpets heralded its arrival as it was presented to the
patricians diners. Yet, surprisingly enough, in America during
the early nineteenth century, caviar was routinely served during free lunches
in saloons. The salty flavor encouraged thirst and enhanced beer sales.
In case you did not know, the three best-known varieties
are:
BELUGA - this is the most expensive type and is produced by
the largest species of sturgeon (about 800kg sturgeon). The eggs are dark
grey, firm, heavy and well separated. These eggs are the biggest, but
most fragile. When eggs burst, the caviar becomes very oily.
OSETRA - the eggs are smaller and more evenly sized. They are
golden yellow to brown coloured and quite oily. Many prefer this variety.
Not as dear as the Beluga it can still claim a whopping $3500 per kilo.
Smaller sturgeons produce SEVRUGA. The eggs are very
small light to dark grey clouded. This caviar is the least expensive…and
in many instances just as delectable…most people would hardly tell the
difference especially if served as part of a dish or recipe.
Caviar is perishable and must be stored between -2 to +4
degrees (28-39F). Allow 50g per person (3 tbsp). To serve caviar, remove from
fridge 1 hour before serving and serve cold, but not frozen, on crushed
ice. Blinis, sour cream, or lightly buttered toast make excellent
companions. Never use lemon with Caviar as it affects the taste!
When shopping for Caviar it is essential, you verify the
origin, type, and freshness. These are all indicators of quality and
affect the price tremendously. Traditionalists believe that caviar should not be masked
with accompanying flavours, instead it should be served plain and eaten
straight with a pearl spoon! However, there are times when caviar can be
used to lend its unique texture, creamy experience, and hints of the sea, kind
of like sea salt that bursts with creamy oil!
In general, mild flavours are best to accompany caviar
in order not to loose much on its distinctive flavour. Paired with soft
scrambled eggs or on top of a chilled fine slice of
Bonnotte potato with a drop of crème fraiche
and a sprinkle of chives…. One of the most eclectic way to have
caviar is atop a light and tangy Champagne Granita or Sorbet, the whole
experience is just out of this world! From the cool of the ice granules in the
granita, to its tang against the delicate pieces of caviar, that will pop
oozing out their oils lending a creaminess to an otherwise hard texture of
ice. Then the crunch from the sorbet with each bite revealing more of the
champagne flavours, you just will not want the experience to end! Here is
how I make it:
Beluga Caviar Atop Champagne
Granita
You Need
Beluga or Osetra Caviar
1 bottle Champagne
or Sparkling wine
4 tbsp Champagne vinegar or white wine Vinegar
8 tbsp water
In a large bowl, mix together the Champagne, vinegar and water. Freeze for 1
hour, once it is frozen, scrape the ice with a fork into a chilled bowl.
Place back in the freezer until ready to serve. When ready to serve, place 1 tbsp of Granita atop a clean
and chilled oyster shell top with Caviar and sprinkle with finely chopped
chives and parsley, sprinkle with a tiny sprinkle of freshly cracked black
pepper for garnish. Another way of course is to take Monica’s example and
have your partner wear the whole concoction…
Source : http://beautydelux.com
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