Under the pregante motto
#esstmorecaviar
Caviar House & Prunier recently invited some guests to the Winebank in Hamburg. Old prejudices had to be cleared up. And to taste new dishes around caviar from Anton Schmaus. Not a bad combination!
In fact, the prejudices that sometimes still cling to caviar are stubborn and more widespread than one might think. If you follow the popular rumors, caviar is first of all very, very expensive. In addition, there are negative memories surrounding the issue of illegal game fishing – and who knows for sure: maybe the Russian mafia even has its fingers in the pie. But this image is of course long outdated and nowadays simply wrong, explained Frank Brömmelhaus, Managing Director of Caviar House & Prunier.
Farm caviar can be purchased entirely without a guilty conscience and at affordable prices. The usual market price is one euro per gram. And often small amounts are enough to turn a good dish into a great one.
Anton Schmaus showed how easy it is to cook small delicacies around fish roe with a little imagination and a few good basic products. Fortunately, I was able to coax the recipes for my two favorites right out of him.
Recipe: Jerusalem artichoke with egg
- 4 medium Jerusalem artichoke tubers 200g coarse sea salt
- 2 chicken eggs
- 4 quail eggs
- 40g crème fraîche
- 1 lemon
- Salt, pepper, chives
- Caviar, e.g. Prunier Caviar “St. James
Wash the Jerusalem artichokes well and cook on a bed of salt at 165 degrees convection for about 45 minutes (the Jerusalem artichokes must be soft). Boil eggs hard (10-12 minutes) and separate the whites from the yolks. Then finely chop both and add some finely chopped chives, salt and champagne vinegar. Freeze quail eggs whole, breaking them open after 24 hours and separating the yolk from the white. Let the egg yolk thaw slowly. Season crème fraîche with a little salt and lemon juice.
Break up the Jerusalem artichokes, place the quail yolk and crème fraîche in the center, drape the caviar on top and garnish with the egg vinaigrette and fresh chervil.
The snow eggs with Prunier Caviar from Anton Schmaus are a little sensation. On the one hand because of its clarity of flavor and purism, which put the caviar completely in the foreground, but on the other hand also because of the exciting texture: the cooked egg white is surprisingly firm on the palate. Ideally, the white eggs can still be complemented with a little beurre blanc. A great little course and highly recommended for imitation!
Recipes Oeuf de neige
- 3 egg white
- Caviar, e.g. Prunier Caviar “Prunier” For the garnish: chervil
Whip 3 egg whites together with a little salt until stiff, cut out the whites with the help of a soup spoon and put them into hot water of about 70 degrees. Leave to infuse in it for about 5 – 7 minutes. Then drain briefly on a cloth and cut out a small dent. Fill the cavity with caviar and garnish with chervil.
