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Your ultimate guide to caviar

The finest way to experience Volzhenka’s wild taste is to serve it with a mother-of-pearl spoon. This material has traditionally been favoured by taste connoisseurs over silver or metal to maintain that purity of flavour. You can add a 100% natural mother-of-pearl spoon to your caviar order today. Designed exclusively for Volzhenka by creative visionary Ramdane Touhami, our bespoke spoon perfectly complements our silver-topped glass containers.

A mother-of-pearl spoon

The shelf-life of Volzhenka caviar is three months. Store between -2 and +2 °C in the fridge (not in the freezer). Once opened, consume within four days. 
To experience its wild taste to the full, Volzhenka fine caviar should be served and savoured directly from the fridge.


How to store

Salty Siberian sturgeon caviar goes perfectly with potato gratin

Ingredients (Serves 4):

• 1kg potato (Monalisa or similar)
• 200g butter
• salt to taste
• 125g Siberian sturgeon caviar

Method:

Preheat the oven to 150°C. Soften the butter at room temperature. Wash, dry and slice the potatoes in rounds 1.5-2mm thick. Place in a sieve, salt and squeeze gently to drain a bit of “juice”. Mix well potato with the softened butter and arrange in a deep over tray in layers. Cover with parchment and press down gently. Bake at 150°C for 20 min, remove and press again using a kitchen towel to not burn your hands. Replace in the oven for another 20 min then raise to 200°C for another 10 min until golden. Remove, allow to cool and refrigerate for 60-90 mins. Take out of a tray and transfer to a chopping board. Cut into small portions and fry on a medium heat with sunflower oil in a skillet, until golden brown and heated through.

Serve with crème fraîche, chopped chives and caviar on top.


Caviar recipe for cold winter days

Grilled scallops with beurre blanc and caviar
 
Ingredients:
10 scallops with shells for presentation (ask your fishmonger)
For the beurre blanc: 250g butter; 50g shallot, peeled and diced; 25ml OR tsp white wine vinegar; 50ml dry white wine; salt to taste; 125g Sevruga caviar.

Method:
On a pre-heated medium-high grill or griddle pan, grill the scallops with mix of butter and cooking oil 90 secs each side. Dry on a paper towel and transfer to the clean shell.

Cube the butter and melt a small amount in a thick bottomed pan over a low heat until foaming. add the shallots and ‘sweat’ translucent. Slowly add the wine and vinegar and reduce to a tablespoon of liquid.
Turn the heat off and add the butter one at a time, whisking constantly, keeping the heat lower than 60°C, until all butter is incorporated into a thick pale-yellow sauce and season with salt before passing the sauce through a sieve. 

Pour the beurre blanc over scallops and top with caviar. Serve immediately.


Caviar pairing with other seafood

Caviar is a true nutritional powerhouse. A single serving contains high concentrations of Vitamin B12 and Omega-3, as well as Vitamins A, E, B6, Iron, Magnesium and Selenium. According to legend, one of Jackie Onassis’s diets consisted of a single baked potato, stuffed with Beluga caviar and sour cream. Discover this must-try superfood for yourself.

Superfood spotlight

The ‘Gold Standard’ of caviar and sea bass carpaccio.

Not only does Oscietra caviar offer a rich source of vitamin goodness, but it also pairs perfectly with other seafood. Try it with sea bass carpaccio flavoured with olive oil, lemon juice and pink peppercorn for an unforgettable medley of flavours.

An unforgettable medley of flavors

Caviar with pancakes and whipped butter

Ingredients:
Pancakes: 300g plain flour; 1/2 tbsp baking powder; 250ml milk; 100g butter; 5 eggs; 50g icing sugar; salt to taste. 

Topping: 200g unsalted butter; 50ml milk; 250g oscietra caviar

Method:
Keep the butter at room temperature overnight. Cube it and put it in a bowl. Whisk it on a low speed electric mixer, slowly adding the milk, until all incorporated, then bring the speed to high to make butter airy. Keep at room temperature until ready to serve.

Mix the dry pancake ingredients in a bowl. Melt the butter separately and put aside. Mix the eggs and milk and slowly add to the bowl with flour. Mix well until all incorporated, then add the melted butter and mix again. Leave the mixture in a warm, dry place for 30 - 60 mins. Then fry a spoonful with butter on a nonstick skillet, one min each side, medium heat.

Serve hot with the whipped butter and oscietra caviar.

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