Very festive menu all caviar!

The holidays are a time to gather around a tasty and extraordinary meal. Caviar is a great way to add a refined, iodized flavour to your dishes. Caviar can be enjoyed from the starter to the dessert! For your New Year's Eve, here are 3 all-caviar recipes proposed by the house Astara.

Trio of Osciètre caviar and fish roe tarts

For 3 mini tarts
Preparation: 30 min
Cooking: 10 min
Rest: none

Ingredients:

• 1 homemade or store-bought shortcrust pastry
• 100g of Isigny PDO cream
• 1 yellow lemon
• 10g of Oscietra caviar Astara
• 10gtrout eggs Astara
• 10g of Tobiko eggs with wasabi

Preparation:

• In small tartlet moulds, bake the shortcrust pastry for about 10min. Leave to cool.
• Prepare the lemon cream: mix the zest of the yellow lemon and a dash of lemon juice with the Isigny cream. Season with salt and pepper to taste.
• To dress the tartlets: garnish the tartlet bases with the lemon cream. Finish with a nice spoonful of caviar, trout roe and Tobiko Wasabi eggs.

Tip: this starter or aperitif will go wonderfully well with a glass of vintage brut champagne!

Tagliatelles lemon-poutargue, vodka cream & Baeri caviar

For 4 people
Preparation : 30 mn
Cooking : 15 minutes
Rest: none

Ingredients:

• 500g of tagliatelle with lemon or plain if not available
• 50g of premium bottarga Astara
• 50g Baeri caviar Astara
• 4cl vodka
• 100g full cream
• 60g of cream cheese
• The juice of a ½ yellow lemon + the zest of an organic lime
• Extra virgin olive oil
• Salt & pepper

Preparation:

• In boiling salted water, blanch the tagliatelle for 4 minutes. Drain and cool in cold water. Set aside.
• Make the vodka sauce: in a saucepan, pour the liquid cream, cream cheese, salt and pepper. Bring to the boil and reduce by a quarter. Add the vodka and lemon juice. Bring to the boil again, stirring and set aside.
• Prepare fine shavings of bottarga.
• Stir the tagliatelle into the still warm vodka cream and stir gently.
• Arrange in a soup plate: add the shavings of bottarga and a nice spoonful of Baeri. Finish with a generous drizzle of olive oil and enjoy without delay!

Chocolate half-cooked & lemon-caviar heart

For 4 people
Preparation : 20mn
Cooking: 7mn
Rest : 5mn

Ingredients:

• 180g of dark chocolate 70%.
• 250g of butter
• 175g of sugar
• 40g of flour
• 5 eggs
• 8cl lemon juice
• 2 lemons caviar

Preparation:

Make the lemon cream:

• In a bowl, beat 2 eggs with 100g of sugar and the lemon juice.
• In a double boiler, heat the mixture until it thickens and set aside.
• Gradually add 100g of cold butter in cubes and blend to smooth the cream.
• Stir the lemon-caviar pearls into the cream.
• In an ice cube tray, fill the prints halfway with the lemon cream and freeze for at least 4 hours.

Making the half-cooked :

• Preheat the oven to 190°.
• In a double boiler, melt the chocolate with the butter.
• Whisk 3 eggs with 75g caster sugar to whiten.
• Pour the chocolate mixture over the beaten eggs and add the sifted flour.
• Fill halfway up the buttered and floured ramekins. Add a cube of frozen lemon cream to each one and top with chocolate.
• Bake for 6/7mn of cooking time. Leave to rest for 5 minutes before unmoulding.

Tip: enjoy with a scoop of lemon sorbet and a dash of vodka frappé!

 

Géraldine Martens