More recipes coming soon!

Recipes

Soft Boiled Eggs with Sterling Caviar & Herb Gremolata

Preparation & Presentation

As prepared by Chef Michael Thiemann of Empress Tavern and Mother in Sacramento, CA. Photography by Ryan Donahue.

Serves 2

Read the Recipe

Ingredients

  • 50g Sterling Caviar
  • 4 extra large eggs
  • 1/4 cup fresh parsley, finely chopped
  • 2 teaspoons fresh garlic, finely chopped
  • 1 Tablespoon fresh lemon zest
  • salt & cracked pepper

Method

  1. Mix chopped parsley, garlic, and lemon zest in small bowl. Set aside.
  2. Add 1 inch of water to medium pot and bring to rapid boil over medium-high heat. Add eggs in a single layer in the pan.
  3. Cover the pan with a lid and set a timer for 6 minutes, 30 seconds. The water in the pan should almost immediately return to a simmer.
  4. When the timer goes off, remove the lid and eggs and immediately place the eggs in a bowl of water with ice. Allow eggs to sit for 1-2 minutes. This will completely stop the cooking.
  5. Starting at the large end of the egg, carefully crack and peel the shell. Place peeled eggs on a plate. Carefully cut each egg in half and top with a generous dollop of caviar, a sprinkling of gremolata, and salt and cracked pepper to taste.
  6. Serve with a side of creamy avocado toast and a glass of Champagne or sparkling wine for a decadent breakfast.

Rosti Potatoes with Sterling Caviar

Preparation & Presentation

As prepared by Executive Chef Ken Frank, Chef/Owner of La Toque Restaurant in Napa California. “I’m very spoiled, I only use the best, and this Caviar is world class”.

Serves 4

Read the Recipe

Ingredients

  • ¼cup crème fraîche (see below)
  • juice of ¼ fresh lemon
  • 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper
  • 2 medium russet potatoes
  • ½ cup peanut oil
  • 4 ounces Sterling caviar (or more or less to taste or to fit your budget)

Method

  1. Mix together the crème fraîche, lemon juice and chives or pepper in a small bowl. Let rest for 1-2 hours at room temperature to allow crème fraîche to thicken.
  2. Scrub the potatoes – they needn’t be peeled – and grate them on the coarsest side of your cheese grater. Form the shredded potatoes into 4 patties – loosely, don’t press them – about ½ inch thick, the size of a homemade hamburger. Prepare right away, as shredded potatoes will blacken.
  3. Heat 1/8-inch peanut oil in a sauté pan over moderate heat so that a test shred of potato sizzles. Using a spatula, carefully place the 4 patties in the hot oil and fry them – never using more than a moderate flame – until they are golden brown on both sides. It should take 2 to 2½ minutes per side. Remove the patties and blot any excess oil on a paper towel.
  4. Top each potato patty with the crème fraîche, top with caviar and serve immediately.

Making Crème Fraîche

Stir together 1 part fresh buttermilk and 4 parts heavy cream. Let it sit and cure for 8 hours at room temperature, then refrigerate overnight to allow it to thicken. The crème fraîche will keep for 10 days to 2 weeks in the refrigerator.
Substitutions: If you haven’t time to make crème fraîche, use Devon cream or sour cream.
Recipe courtesy of Sterling white sturgeon caviar