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Recipes

Sterling Caviar with Corn Cakes & Crème Fraîche

Preparation & Presentation

As prepared by Chef Phillip Tessier, award-winning chef, author, coach, culinary partner, and innovator. Photography by Victoria Pearson.

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Ingredients

  • corn cakes with caviar:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 7 tablespoons unsalted butter, melted
  • clarified butter (recipe follows) or ghee
  • Sterling Caviar (we’ll leave the amount and grade up to you)
  • crème fraîche
  • thinly sliced green onion
  • .
  • clarified butter:
  • 1/2 cup butter

Method

For clarified butter:

  1. Melt butter over low heat without stirring; cool slightly, about 10 minutes. Skim off milky top layer, if present, and discard. Pour off clear top layer; discard milky bottom layer.

For corn cakes:

  1. In medium bowl, sift together flour, cornmeal, sugar, baking powder, and salt until well incorporated.
  2. In separate bowl, whisk eggs and buttermilk together until well incorporated. Vigorously whisk in melted butter. Gently whisk wet mixture into dry ingredients until smooth, being careful not to over mix.
  3. Heat large skillet or griddle over medium heat. Place small amount of clarified butter in pan. Spread to evenly coat surface. Pour 1 tablespoon portions of batter to form 1-1/2-inch-diameter corn cakes, leaving enough space between each so they don’t touch. Cook until golden brown on bottom, 2 minutes. Flip each cake over. Cook until brown on other side, 1 minute. Repeat with remaining batter, adding additional butter as needed. Hold cooked corn cakes warm in 200°F oven until all cakes are cooked, or up to 1 hour.
  4. Serve corn cakes warm with caviar, crème fraîche, and green onion. Makes 8 servings (5 per person).

Make-Ahead Tip: Cool the cakes and layer in freezer container between sheets of plastic wrap. Label; freeze up to 3 months. When ready to use, wrap frozen cakes, 10 at a time, between paper towels. Microwave on high (100% power) for 30 seconds to heat through.

About Chef Phillip Tessier:
Phillip Tessier is an award-winning chef, author, coach, culinary partner and innovator. He was the first American chef to ever place on the podium at the biennial Bocuse D’Or competition in Lyon, France, and most recently coached the 2017 U.S. Team to victory. He recounts this journey in his book, Chasing Bocuse, which launches October 2017. Learn more.

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

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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

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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