CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
POTATO CHIPS WITH CREME FRAICHE AND CAVIAR
Steps:
- Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
- Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
- Top potato chips with 1 teaspoon each of caviar and creme fraiche.
CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE
I have been cooking the Feast of the Seven Fishes in my house for so many years and this dish is one of my favorites. I love to snack on this in the kitchen while I'm cooking up the rest of the big meal. Caviar is a specialty item, but you can easily make it work in your price range.
Provided by Antonia Lofaso
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
- For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.
CLASSIC FISH & CHIPS
Skip the takeaway, and spend a little effort perfecting fish & chips at home - you'll be rewarded with crisp, deeply golden fish and moreish chips
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
- To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
- When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream - do not over-beat, a few lumps are fine. Keep chilled.
- Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
- Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.
Nutrition Facts : Calories 897 calories, Fat 49 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
SMOKED FISH AND CAVIAR SALAD
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper. Thin the sauce with a few drops more lemon juice or cold water if necessary.
- Spread 2 tablespoons sauce on each of 6 chilled salad plates. Top with 2 slices smoked sablefish. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge. Season the raw vegetables with a little fleur de sel or sea salt. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad. Squeeze lemon juice over at the table.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 5 grams, Sodium 989 milligrams, Sugar 1 gram, TransFat 0 grams
TROUT CAVIAR 'FISH AND CHIPS'
Of course this will work with any type of caviar. Having said that, when you consider value, it's hard to beat these golden beads. Trout roe has a fresh, clean, briny flavor, and an absolutely beautiful texture. The feeling of those little, subtly salty eggs popping on your tongue is one of life's great food experiences.
Provided by Chef John
Categories Seafood Appetizers
Time 45m
Yield 60
Number Of Ingredients 4
Steps:
- Spread potato chips on a flat surface. Spoon sour cream into a small resealable plastic bag. Press the sour cream into a corner and cut the corner of the bag off with scissors.
- Pipe about 1/4 to 1/2 teaspoon sour cream into the center of each chip. Top sour cream with about 1/2 gram trout caviar; garnish caviar with a few pieces of chopped chive.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 1.3 g, Cholesterol 4.4 mg, Fat 1.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 15 mg
SPICED TROUT WITH SWEET POTATO CHIPS
Spice up your fish with just five ingredients, for a nutritious and speedy evening meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.
- Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat. Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.
- Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.
Nutrition Facts : Calories 523 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.69 milligram of sodium
AVOCADO AND RIVER-TROUT CAVIAR
Steps:
- Cut avocados in half; remove skin and pits. Slice each half lengthwise into one-quarter-inch-thick slices. You need 20 slices. Brush with lemon juice to prevent darkening. Reserve leftovers for other uses.
- Put two slices of the avocado together to form a circle. Fill center with one tablespoon sour cream. Sprinkle with one-half teaspoon chives.
- Cover this almost completely with one tablespoon red caviar, leaving a touch of sour cream showing. Sprinkle with a little more chives and spoon one-half teaspoon black caviar down the center. Continue until all of the slices are used.
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
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