BELUGA CAVIAR RECIPE VIDEO

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Wednesday, June 15, 2011

Spaghetti with Beluga Caviar and Asparagus Recipe


Spaghetti with Beluga Caviar and Asparagus Recipe

Ingredients:

* 1 teaspoon olive oil
* 1 Tablespoon salt
* 1-1/2 pounds spaghetti
* 1-1/2 Tablespoons butter
* 2/3 cup heavy cream
* 1 pound asparagus spears, sliced
* Salt and pepper to taste
* 1 pound smoked salmon, cut into small pieces
* 1/4 cup Beluga Caviar

INSTRUCTIONS:
Bring a large saucepan of water to a boil, adding a teaspoon of olive oil and a tablespoon of salt. Cook the spaghetti until al dente.

While the pasta is cooking, make the sauce. Heat the butter, heavy cream, and asparagus in a nonstick saucepan. Add salt and pepper to taste. Bring to a simmer and remove from the heat. Stir in the salmon and cook for 6 to 7 minutes.

Drain the pasta in a colander. Tip it into a bowl and add the sauce. Toss lightly. Top with beluga caviar and serve at once, preferably with a few slices of rough country bread.

Sunday, May 15, 2011

Smoked Belvedere Salmon with horseradish sour cream dip and beluga

Smoked Belvedere Salmon with horseradish sour cream dip and beluga

BELUGA CAVIAR INGREDIENTS
  • skinless salmon fillets
  • rock salt
  • walnut oil
  • fine maple sugar
  • maple wood
  • fresh grated horse radish
  • chopped onion
  • fresh ground black pepper
  • beluga caviar
BELUGA CAVIAR INSTRUCTIONS

place clean lean skinless salmon fillets for 4 Hour in rock salt, place in running water for 1 Hour and dry for 30 minutes.
moisten with walnut oil and sprinkle with fine maple sugar.
cold maple wood smoke for 2 Hours.
for the dip you fold fresh sour cream, fresh grated horse radish , chopped onion, fresh ground black pepper and a hint salt. Top dressing with beluga caviar and serve.

Friday, April 15, 2011

Oyster Martinis with Beluga Caviar Recipe

Oyster Martinis with Beluga Caviar Recipe

Fresh oysters are served with a topping of shallots, chives, champagne vinegar, and beluga caviar.
Beluga Caviar Ingredients:

* 1/4 cup (60 mL) finely minced shallots
* 4 Tablespoons (60 mL) chopped chives
* 1/3 cup (80 mL) champagne vinegar
* 3 Tablespoons (45 mL) cracked black pepper
* 36 oysters in the shell
* Crushed ice
* 2 ounces (60 g) beluga caviar

INSTRUCTIONS:
Combine the shallots, chives, vinegar, and pepper to make a mignonette sauce and reserve.
Shuck oysters, loosen muscle from bottom shell, then remove top shell.
To assemble hors d'oeuvre: Place the shells on a bed of crushed ice. Place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of beluga caviar....enjoy it !
beluga-caviar-mold-recipe