Recipes devised by top chefs

A group of gourmet chefs have put together some of their best culinary creations just for you with our selection of caviar. Get inspired by these delectable caviar recipes.


Chefkoch Achilles Photo

„Here at Reinstoff, we don't actually use caviar very often. But when I do decide to add a caviar dish to the menu, I only use Royal Premium Caviar from Reza Korouji. It's not only the subtle, nutty flavour, beautiful shine and perfect grain that I find so impressive. It’s also a great value for such an excellent quality. Over the years, Reza and I have developed a friendly working relationship which I value greatly. Reza is such a reliable and distinguished supplier of gourmet foods, whom I wouldn’t want to work without."

Rezeptbild Platzhalter Kaviar in Muschel angerichtet reinstoff

Daniel Achilles

"restaurant reinstoff"

Berlin

Reference
125 gRoyal Premium Caviar
 
 

 



Chefkoch Amador Photo

"To us, Royal Caviar is the brand of consistent high quality.
All the best from Vienna"

Chefkoch Amador Kaviargericht

Juan Amador

"Amador's Wirtshaus & Greißlerei"

Wien

ICED MIXTURE 2.0
Caviar
125 gRoyal Premium Caviar
 
Beurre blanc ice cream
1 lWhite wine reduction
50 gDiced shallots
20 gWhole white pepper
1 Bunchtarragon
1 Bunchchervil
200 mlWhite wine vinegar
80 gGlucose
1Egg yolk
250 gButter
Salt
Sugar
 
Hazelnut milk
1 lMilk
1 lOat milk
500 gHazelnuts
50 mlHazelnut oil
50 gBrowned butter
Maldon salt
Soya lecithin
 
Malt loaf
200 gPumpernickel
20 mlRed wine vinegar
30 mlHazelnut oil
Maldon salt
White pepper
Method (serves 4)

Hazelnut milk

Toast the hazelnuts in the oven until golden brown. Soften the butter and hazelnut oil together in a pan. Sweat the toasted hazelnuts in the mixture, season with Maldon salt and finally, add the milk and oat milk and bring to the boil. Let the mixture stand for 24 hours. Strain the sauce, put on a low heat and mix with soya lecithin to form a foam.

Beurre blanc ice cream

Fry the shallots in butter until translucent. Add the peppercorns, white wine and vinegar before reducing. Boil until the mixture reaches a creamy consistency and the herbs become aromatic. Strain the mixture through a sieve and thicken in a pan at 85°C with the egg yolk, adding the butter in gradually. Freeze for 15 minutes in an ice cream maker.

Malt loaf

Press the pumpernickel bread through a colander to separate the mixture from the seeds. Marinade in oil and vinegar.

Dress with large grain sturgeon caviar.

Place the marinated malt loaf on a soup plate and pour the hazelnut foam on top. Place one scoop of the ice cream in the middle of the plate and add the fresh, low-salt Royal Caviar.



Logo vom Restaurant Zur Bleiche im Spreewald

"Good food should be experienced with all the senses. In this respect, the quality of Reza's Royal Premium Caviar never disappoints."

Rezeptbild Platzhalter Kaviar in Muschel angerichtet ZurBleiche

Oliver Heilmeyer

"Zur Bleiche" hotel
"17fuffzig" restaurant

Burg / Spreewald

Reference
250 gRoyal Premium Caviar
 
 

 


Chefkoch_Photo_Yoshizumi_Nagaya

"Royal Premium Caviar is an explosion for all the senses. A sturgeon caviar that never ceases to impress even those with the most discerning of palettes."

Rezeptbild Platzhalter Kaviar in Muschel angerichtet Nagaya

Yoshizumi Nagaya

"Nagaya"

Düsseldorf

Caviar reference
500 gRoyal Premium Caviar
 

 


Rehmann Chefkoch  Photo

"Caviar used to be an ingredient that rarely made an appearance in my kitchen until I discovered Royal Caviar. The things I particularly appreciate about this caviar are the iodine content, the subtle salty taste and the way the caviar melts in the mouth."

Gericht Chefkoch Rehmann Lachs mit Kaviar

Martin Rehmann

"Restaurant Rehmann
Landgasthof Karner"

Prien am Chiemsee

Gently cooked salmon from the Faroe Islands
400 gFilleted salmon from the Faroe Islands
60 gRoyal Premium Caviar
100 gCrème fraîche or crème de Bresse
2Lemons
2 Bunchesspring onions
0,15 lVegetable stock
0,5 lClear tomato soup
1Floured potatoes, peeled and finely grated
0,1 lDry white wine
0,1 lChampagne vinegar
2Bay leaves
1 tsp.Mustard seeds
1 tsp.Dill or fennel seeds
5Black pepper corns
4Shallots, cut into thin strips
2Garlic cloves, crushed
Linseed oil
Salt, pepper, sugar, Espelette pepper
Rapeseed oil for cooking
Butter
Chives, finely chopped
Dill, finely chopped
Method (serves 4)

Tomato vinaigrette

Fry the onion and garlic in a pan until translucent. Sprinkle in some sugar to caramelise the onions. Add the champagne vinegar and white wine and bring to the boil for 5 mins. Add the clear tomato soup and stir in the grated potatoes. Add the spices and leave to simmer until the sauce thickens. Pour the mixture through a fine sieve, leave to cool and season with salt, pepper, Espelette pepper and rapeseed oil.

Salmon

Cut the filleted salmon into 4 equal parts and lay them on a greased tray, cover with tin foil and cook in a preheated oven at 100 °C for approx. 10 mins.

Spring onions

Wash the spring onions and chop diagonally. Soften some butter in a frying pan and let the onions sweat for a few minutes. Season with salt, pepper, sugar and spices before pouring in the vegetable stock. Reduce the stock and arrange the onions on a plate.

Lemon cream

Season the crème de Bresse with lemon juice, salt, pepper, Espelette pepper and lemon zest to taste. If the mixture is too runny, cover with a cloth and leave to sit.

Serve

Place the onions in the middle of the plate, then season the salmon with a little salt and pepper and lay on top of the onions. Stir the freshly chopped chives and dill through the vinaigrette and pour onto the plate. Add two scoops of lemon cream and garnish the salmon with a generous spoonful of Royal Caviar.


Chefkoch Schimkowitsch Photo

"Royal Caviar is brilliant stuff, great big crisp grains, a beautiful colour, not too salty and simply delicious."

Rezept_Chefkoch_Schimkowitsch_verwendet_Kaviar_von_Royal_Caviar

Daniel Schimkowitsch

"L.A. Jordan" restaurant
"Ketschauer Hof"

Deidesheim

Carbonara, ham, caviar and Parmesan
Carbonara
12Eggs
40 gTetra pack egg yolk
Salt
Cayenne pepper
 
Parmesan sauce
10White mushrooms, finely chopped
3Large shallots, finely chopped
2Garlic cloves, whole
250 mlWhite wine
250 mlNoilly Prat
2 lWhite stock
500 mlCream
Butter
Browned butter
Olive oil
Crème fraîche
300 gParmesan, finely grated
Salt
Sugar
Cayenne pepper
Basil
Parsley
Ginger
 
Caviar for the purée
50 gRoyal Premium Caviar (at least 12 g per portion)
 
Parmesan purée
10White mushrooms, finely chopped
3Large shallots, finely chopped
2Garlic cloves, whole
250 mlWhite wine
250 mlNoilly Prat
2 lWhite stock
500 mlCream
Crème fraîche
300 gParmesan, finely grated
Salt
Sugar
Cayenne pepper
Basil
Parsley
Ginger
Agar Agar
Gelatine
 
Cecina ham
A few slices ofCecina ham
 
Method

Carbonara

Cook the eggs for 1 hour 20 mins in a bain-marie at 68°C, then rinse with cold water. Separate the egg whites from the yolks. Mix the yolks in a Thermomix along with the tetrapack egg yolk and season with salt and cayenne pepper to form a firm gel. Pour 85 g of the gel into a medium sized vacuum bag (200 x 300 mm) and vacuum pack. Spread the mixture evenly with a rolling pin. Cook for 1 hour at 72°C in a bain-marie and leave to cool. Cut into strips of tagliatelle, lay out on a tray with some olive oil and warm through before serving in a salamander oven.

Parmesan sauce

Sweat the vegetables in olive oil, browned butter and normal butter. Add sugar and salt until the vegetables begin to caramelise. Glaze the mixture in its own juice before adding the white wine and Noilly Prat. Reduce by half, add the white stock and reduce again to one third. Add the cream and let simmer. Sieve the mixture and stir in the Parmesan and crème fraîche. Finally, taste. Add the herbs and ginger to the hot sauce and allow to rest for 10 minutes. Sieve the whisk into a foam with some browned butter and olive oil à la minute.

Parmesan purée

Follow the same process as with the Parmesan sauce, leaving out the butter and olive oil and binding the mixture with agar agar and gelatine (1 l : 7 g : 7 g). Once cool, mix in a Thermomix at 30°C until completely smooth. Do not chill the mixture after this point; keep at room temperature. Garnish with Royal Premium Caviar to serve. For me, it absolutely has to be Royal Premium Caviar!

Cecina ham

Grate frozen cecina ham using a Microplane grater and liquid nitrogen or simply lay the ham over the dish.



Dirk Seiger Sternekoch A-Rosa

"A perfect, consistently high-quality product. We've been thrilled with this product from day one."

Rezeptbild Platzhalter Kaviar in Muschel angerichtet A.Rosa

Dirk Seiger

"A-Rosa" restaurant

Travemünde

Caviar reference
125 gRoyal Premium Caviar
 

 


Hirschen_Steiner_Portrait

"The premium quality of Royal Caviar means pure, natural, unadulterated taste. This product provides an experience for all the senses: a wonderful feeling of joie de vivre that we can cultivate in our kitchen to create something new from time to time."

Kartoffeltoertchen mit Kaviar

Douce Steiner

"Hirschen" restaurant

Sulzburg

La Ratte potato tartlet with caviar
10La Ratte potatoes
(boiled, still warm)
3 tbsp.Soft butter
1 tbsp.Chives, finely chopped
8 tbsp.Sour cream
Juice and zest of 1 lemon
40 gRoyal Caviar (50g-Dose)
Method for potato tartlet

Boil the potatoes with sea salt and cumin. Peel the potatoes and mash with the butter using a fork. Season with salt and pepper. Add chives and press into 4 rings. Place 10 g black caviar on top of the tartlets and remove the ring. Whisk the sour cream, salt, lemon juice and lemon zest into a sauce and distribute 2 tbsp. into the middle of each plate. Place the potato tartlet on top and enjoy with a glass of champagne.