LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE
Steps:
- Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
- Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
- Preheat oven to 325 degrees Fahrenheit
- Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
- Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
- Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
- On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.
BEET PASTA WITH VODKA VINAIGRETTE AND OSETRA CAVIAR
Provided by William Norwich
Categories pastas, appetizer
Time 10m
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
- In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
- To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 23 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 727 milligrams, Sugar 11 grams
BEET AND POTATO SALAD WITH CAVIAR
Provided by Enid Nemy
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
- In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
- Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 5 grams
BEETROOT CAVIAR
Wonderful as part of a ploughmans lunch or during the festive season. Don't use the beetroot that has been pickled in this recipe look for the vacuum packed ones.
Provided by PinkCherryBlossom
Categories Chutneys
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix shallots, fennel, zest, juice and olive oil.
- Cover and chill for 2 hours.
- Just before serving stir the beetrot into the fennel mix.
Nutrition Facts : Calories 85.9, Fat 6.8, SaturatedFat 0.9, Sodium 30.8, Carbohydrate 6.3, Fiber 1.2, Sugar 1.9, Protein 0.9
SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR
This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.
Provided by David Tanis
Categories dinner, finger foods, salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
- Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
- Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
- Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
- Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams
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- In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.
- When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.
- Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.
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