Farmed Caspian Osetra Caviar (European)

Availability: In stock

$140.00
Availability: In Season
Our farmed Caspian Osetra caviar ranges in color from dark to light golden brown, and has a distinctive nutty taste.
It has fresh, lovely berries with unparalleled texture. Sustainable. Enjoy with Champagne or your favorite Vodka. This is the ultimate indulgence!

Delivered Fresh Overnight

Farmed Caspian Osetra Caviar (European)

Array ( [0] => Array ( [post_id] => 2 [title] => Caviar and Cheese Stuffed Snow Peas Recipe [post_content] =>

Servings: 2 - 4
Time: 45 mins

Ingredients:

  • 36 fresh snow peas
  • 1/4 cup creme fraiche (see Note)
  • 1 tablespoon fresh dill, minced
  • 2 tablespoons cream cheese
  • 1 lime, juice and zest
  • Salt to taste
  • Freshly ground black pepper
  • 2 ounces caviar (salmon or lumpfish)

Preparation:

Bring a pot of salted water to a boil and blanch the snow peas for two minutes. Drain and plunge into cold water to stop the cooking process. Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.

In a bowl, combine creme fraiche, dill, cream cheese, lime zest, and lime juice. Mix thoroughly, then season to taste with salt and pepper. Gently fold in the caviar.

Carefully pipe or stuff the snow peas with the cheese/caviar mixture. Arrange stuffed peas on a platter lined with red lettuce leaves.

[status] => 1 [created_time] => 2012-12-12 17:05:01 [update_time] => 2012-12-12 23:31:40 [identifier] => caviar-and-cheese-stuffed-snow-peas [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => caviar-and-cheese-stuffed-snow-peas [assoc_products] => 01002,01001,01003,01004,farmed-caspian-osetra, ) [1] => Array ( [post_id] => 3 [title] => Caviar Service Recipe [post_content] =>

Servings: 8

Ingredients:

  • 4 ounces malossol caviar
  • 8 slices light rye or pumpernickel bread, toasted with crust removed and cut into 2 ½ inch long triangles
Condiments (each to be served chilled)
  • 1 cup cornichons
  • 1 cup sour cream
  • chopped yolks of 4 hard-boiled eggs
  • chopped whites of 2 hard-boiled eggs
  • 2 tablespoons of capers
  • 1/3 cup of finely minced shallots

Preparation:

Serve the caviar in an appropriate serving bowl, centered on a caviar relish tray, with toast points and chilled condiments arrayed round about it. Optionally serve with small glasses of chilled Vodka.

[status] => 1 [created_time] => 2012-12-12 18:25:00 [update_time] => 2012-12-12 23:31:18 [identifier] => caviar-service-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => caviar-service-recipe [assoc_products] => 01002,01001,01004,01003,farmed-caspian-osetra, ) [2] => Array ( [post_id] => 4 [title] => Caviar and Oysters with Mignonette Sauce Recipe [post_content] =>

Servings: 6-8

Ingredients:

  • 2 ounces of caviar
  • 3 dozen raw oysters in their shell
For the mignonette sauce:
  • 3 tablespoons of freshly cracked black pepper (preferably not ground)
  • 4 tablespoons of freshly chopped chives
  • 1/3 cup of champagne vinegar
  • 1/4 cup of finely minced shallots

Preparation:

Mix everything together for the sauce and set aside.

To prepare the oysters, open the shells, and separate the oysters from them, slicing between the muscle and the shell cleanly. Take a platter with crushed ice, and arrange 36 half-shells upon it. Place an oyster on each half-shell, spoon on each some of the sauce, and a spoon of beluga caviar on each. Each serving (6 oysters) is about 50 calories.

[status] => 1 [created_time] => 2012-12-12 23:30:58 [update_time] => [identifier] => caviar-oysters-mignonette-sauce-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => farmed-caspian-osetra,01004,01003,01002,01001, ) [3] => Array ( [post_id] => 6 [title] => Pan Sauteed Sea Scallops, Sour Cream and Caviar Recipe [post_content] =>

Yields: 24 pieces

Ingredients:

  • 1 teaspoon olive oil
  • 12 large sea scallops, cut crosswise into 2 rounds
  • 1/4 cup light sour cream
  • 1 ounce caviar
  • 4 fresh chives, cut into ½ inch lengths

Preparation:

Heat oil in large skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Let cool to room temperature.

Top each scallop with 1/2 teaspoon light sour cream. Top with caviar. Garnish with chives and serve.

[status] => 1 [created_time] => 2012-12-12 23:34:32 [update_time] => [identifier] => pan-sauteed-sea-scallops-sour-cream-caviar-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => farmed-caspian-osetra,01001,01002,01003,01004,01004, ) [4] => Array ( [post_id] => 8 [title] => Smoked Sockeye Salmon, Caviar and Blini Pancakes Recipe [post_content] =>

Servings: 4

Ingredients:

  • 36 Buckwheat Blini Pancakes (available from Farm 2 Market)
  • 8 ounces Costarella Seafoods Smoked Wild Sockeye Salmon
  • 1 ounce American Sturgeon Caviar
  • 12 minced chives

Preparation:

  1. Heat a large nonstick skillet over low heat. Spray the skillet with cooking spray.
  2. Heat Blini Pancakes until warmed through. Then flip them to warm the second side, about 1 minute.
  3. Let them rest on a sheet of tin foil until you have heated them all — they should be close to room temperature when you serve them.
  4. Top each blini with a 1-inch square of Smoked Wild Sockeye Salmon, a small dollop of light sour cream or creme fraiche, a ¼ t of American Sturegon Caviar, and a sprinkling of cut chives.
[status] => 1 [created_time] => 2012-12-12 23:39:41 [update_time] => 2012-12-13 00:44:46 [identifier] => smoked-sockeye-salmon-caviar-blinis-pancakes [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 01004,01004,01003,01002,01001,farmed-caspian-osetra,farmed-caspian-osetra, ) [5] => Array ( [post_id] => 9 [title] => Kobe Beef Tartar with Caviar Recipe [post_content] =>

Servings: 4

Ingredients:

  • 24 ounces Farm 2 Market Kobe Beef Filet Mignon, minced by hand
  • Tabasco sauce
  • Salt and pepper
  • 4 tablespoons of drained capers, chopped
  • 4 tablespoons Dijon mustard
  • 6 minced shallots
  • 12 minced chives
  • 4 ounces of minced red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 ounce cognac
  • 2 ounces caviar
  • 1 loaf French bread, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
  • 8 ounces salad mix

Preparation:

  1. In a large chilled bowl, add the first ten ingredients.
  2. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed.
  3. Pack 6 ounces of the tartare into a ring mold set on a chilled plate.
  4. Push down with a spoon to keep the mixture compact.
  5. Top with 20 grams of the caviar, smoothing out the top gently with a spoon.
  6. Remove the mold.
  7. Serve with 6 croutons and 2 ounces of greens on the side.
[status] => 1 [created_time] => 2012-12-12 23:42:04 [update_time] => [identifier] => kobe-beef-tartar-caviar-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 01001,01002,01003,01004,farmed-caspian-osetra, ) )

Caviar Recipes

Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.

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