This holiday season, Vancouver’s ATLAS steak + fish introduces caviar service for the holidays at its restaurants. But what if you could recreate this luxurious experience from the comfort of your own home? Chef Brian Everett, culinary director of Gateway Casinos & Entertainment, shares all the ways you can make caviar an exciting and approachable experience—it doesn’t have to be intimidating. If you like the idea of a celebratory night-in, keep reading! —Vita Daily
How to buy it and what it looks like: You can buy caviar from specialized food shops or directly from the producer. “We purchase our caviar from Northern Divine Caviar—it is delicate and has a buttery, fresh ocean flavour,” says Brian. Northern Divine Caviar is organic and rated as one of the best in the world. It does not contain any added hormones, antibiotics, pesticides or GMOs. Caviar contains just one ingredient: fish eggs, also known as fish roe.
What to serve with caviar: Caviar is best served with buttered toasts, blinis (small yeasted pancakes), chips or crackers. “At ATLAS we serve Northern Divine Caviar in three different ways. One of our feature dishes is served with crisp hashbrown galette, soft quail’s egg, pringles and creme fraiche,” says the chef. “It is approachable and something that our guests can make for their friends at home.” At ATLAS, caviar is also served with chilled seafood, such as poached jumbo prawns, fresh oysters and mussels. The impressive caviar and seafood tower is a guest favourite. When serving caviar, avoid metal bowls and utensils. Metal bowls and spoons are reactive and can create an undesirable flavour. Choose servers and utensils made of glass, bone, wood, or the traditional mother-of-pearl.
Which beverages pair well: The traditional accompaniments to caviar are champagne or ice-cold vodka. “When choosing your beverage, you’ll want to stay away from anything with a tonne of flavour—bold red wines or citrusy white wines do not mix well with caviar,” says Brian. “If you don’t want to have an alcoholic beverage, sparkling water is a beautiful alternative that cleanses the palate.”
How to prepare your own caviar plate for four people: First rule is to have fun and make it special, but don’t take it all too seriously. Keep the caviar well chilled and serve it in the tin you bought it in—make it part of the fun to open it with your guests. Have all of your accompaniments ready to go ahead of time. Crush some ice (use your food processor) to place your caviar tins in so that it stays that perfect temperature while you enjoy. From there it’s a ‘choose your own adventure’ plate to build your perfect bite.
2 cup crushed ice
2 tins white sturgeon cavair (30g tins)
1 bag your favourite plain potato chips (I like pringles, some people like sour cream and onion too)
2 ea hard cooked eggs (whites and yolks minced separately)
1 bunch chives (finely chopped)
¼ cup shallots (finely chopped)
¼ cup crème fraiche (or sour cream)
8-10 ea buttered white toast points (or blinis if you are feeling adventurous)
A few fresh dill sprigs
A few fresh lemon wedges
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