We recently held a Virtual Caviar Conversation with Seabourn Cruises and their partner Regiis Ova Caviar. It was extremely interesting, if you were able to attend we hope you enjoyed it too.
We have had many requests for Seabourn Chef, Anton Egger’s caviar recipe and he has generously allowed us to share it with you.
Seabourn along with Regiis Ova is also offering an special discount on their caviar, so you can make this delicious recipe at home.
Use code SEABOURN at www.regiisova.com for 20% off your purchase. You will also receive two complimentary mother of pearl caviar spoons.
Regiis Ova Caviar With White Asparagus, Baby Potatoes, Red Radish
Crème Fraîche and Mimosa Vinaigrette
For the White Asparagus
8-10 pieces of fresh white asparagus (reserve the peelings and woody end cuts)
8 cups / 2 liters of water
4 sprigs of fresh lemon thyme or thyme
3 slices of lemon
2 pieces of bay leaf
1 teaspoon of sugar
1 teaspoon of coarse kosher salt
2 tablespoons of unsalted butter
For the Mimosa Vinaigrette
3 tablespoons of extra virgin olive oil
1 tablespoon of champagne vinegar
1 teaspoon shallots, finely chopped
1/2 lemon – for lemon zest
2 cooked eggs – egg yolks and egg whites separated and finely chopped
2 tablespoons chives, thinly sliced
pinch of coarse kosher salt
pinch of fresh black pepper
2 oz. / 56 grams of Regiis Ova caviar (or any caviar as per your preference)
3 sprigs of fresh dill, picked as garnish
2 tablespoons of crème fraîche
2 small pieces of red radish, sliced (keep in ice water until needed – will remain crisp)
2 small pieces of baby potatoes, slice and cooked
Step 1 – Prepare the Asparagus
– Wash the asparagus and pat dry with a paper towel.
– Gently peel the asparagus with a vegetable peeler all the way to the tip, leaving about 1 inch/2 cm of the tip unpeeled. (Reserve the asparagus peeling and end cuts which will beused for our asparagus cooking stock.)
– Once all the asparagus is peeled, line them next to each other on a chopping board then cutoff the woody ends equally, leaving the asparagus at the same length.
Step 2 – Prepare the Asparagus Stock
– Transfer the asparagus peelings and ends cuts into a large cooking pot.
– Add the sugar, salt, lemon slices, lemon thyme, bay leafs and water and then bring to a boil.
– Cover with a lid and let it simmer on low heat for about 15 minutes.
– After 15 minutes, remove from stove and allow the cooking liquid to steep a little, to enhance the flavors, about 10 minutes.
– Strain the asparagus liquid through a fine mesh strainer and set aside.
– Keeping only the liquid, discard all the asparagus peelings and end cuts.
Step 3 – Cook the Peeled Asparagus in the Asparagus Stock
– In a large shallow pot heat up the reserved asparagus stock with the butter and bring to a boil.
– Add the peeled asparagus and bring again to a boil briefly and then reduce the heat.
– Place a piece of kitchen / parchment paper (or clean and wet kitchen towel) over the asparagus, this will ensure that the asparagus cooks evenly (do not cover with a lid).
– Leave the asparagus to simmer on low heat for 12-15 minutes, depending on the thickness of the stalks.
– Use a kitchen knife to prick the end of an asparagus stick as a cooking sample. If the asparagus is soft at the thickest point but still offers some resistance, it is done.
– Once fully cooked, remove the asparagus from stove and let cool completely (the asparagus remains in the cooking liquid.)
Step 4 – Boil the Sliced Potatoes
– In a small pot bring water and a good pinch of salt to a boil.
– Add the sliced new baby potatoes and boil until fork tender, takes about 3 to 4 minutes.
– Remove the potatoes from the water and transfer to a bowl with ice water to stop cooking further.
– Once cold, strain potatoes and transfer to a paper towel and set aside for service.
Step 5 – Make the Mimosa Vinaigrette
– In a medium bowl add the champagne vinegar and slowly whisk in the olive oil.
– Stir in the lemon zest, chives, shallots, egg whites and egg yolks.
– Season with a pinch of kosher salt and a twist of fresh cracked black pepper.
Step 6 – Plate the dish
– Lift the cooked and overcooled asparagus from the cooking liquid and transfer to a paper towel, to strain off all excess liquid.
– Assemble asparagus nicely onto the serving plate. (Serve 4 on each plate or 6 on each plate depending on asparagus size and thickness.)
– Spoon some mimosa vinaigrette over the asparagus.
– Spoon two nice quenelles of the caviar next to the asparagus.
– Decorate with small dots of crème fraîche.
– Dress the sliced red radish and sliced new baby potatoes with a little vinaigrette and then assemble nicely across the asparagus.
– Finish garnish with some fresh dill. Enjoy!
– Asparagus becomes particularly aromatic if you let it steep in the asparagus cooking liquid until asparagus is completely overcooled, can also be done also the day before.
– If you have leftover asparagus, keep the asparagus in its cooking liquid and you can store covered in the refrigerator for several days.
– Reserve the white asparagus cooking liquid (stock) to prepare a delicious white asparagus soup.
Happy home cooking inspirations by Seabourn’s Chef Anton Egger.