Royal Osetra Caviar Recipe

Prepare cure

In a small bowl combine kosher salt, granulated sugar, freshly ground black pepper and lemon zest. Mix well.

Trim the tuna loin of connective tissue and pat dry with paper towels. Place the tuna on a sheet of plastic wrap in a shallow container.

Press the cure mixture evenly over all sides of the tuna, using about three-quarters of the cure. Reserve the remainder for the salmon cure or discard.

Wrap the tuna tightly in plastic wrap and place it in the refrigerator. Put a small weight (a plate or container) on top to ensure firm contact. Cure for 30–45 minutes (short cure preserves more raw texture).

Unwrap the tuna, rinse quickly under cold water to remove excess cure, and pat dry. Slice thinly across the grain into 2–3 mm slices. Keep chilled until plating.

In a bowl combine coarse sea salt, brown sugar, chopped dill and cracked white pepper. Stir to distribute evenly.

Place the salmon fillet skin-side down on a large piece of plastic wrap. Spread the cure evenly over the flesh side, pressing gently so it adheres.

Wrap the salmon tightly in plastic wrap, place in a shallow tray, and weight it with a small pan or canned goods to press the cure into the flesh. Refrigerate for 12–18 hours (for a lightly cured, tender salmon).

After curing, unwrap the salmon, rinse under cold water to remove excess cure, and pat dry. Remove skin by sliding a sharp fillet knife between skin and flesh. Slice thinly on the bias into 1–2 mm slices. Chill until plating.

Segment the cara cara and blood oranges over a bowl to catch juices: slice off top and bottom, remove peel and pith, then cut between membranes to release segments. Collect any juice.

Thinly slice kumquats and red fennel (if using). Combine citrus segments, kumquat, fennel and microgreens in a mixing bowl.

Whisk together the collected citrus juice (about 1–2 tsp), champagne vinegar, extra-virgin olive oil, sea salt and black pepper. Toss gently with the citrus and microgreens just before plating so the greens stay crisp.

If using plain crispbreads, brush lightly with melted unsalted butter and, if desired, warm in a 160°C oven for 5 minutes to crisp and lightly brown. Cool slightly.

Break or cut each crisp into 2–3 bite-sized pieces to serve as scoops for the caviar and fish.

Place chopped chives and tarragon in a blender or small food processor. Add neutral oil and salt.

Blend on high until herbs are fully pureed and the oil turns bright green, about 30–45 seconds. Taste and adjust salt. For an ultra-smooth finish, pass the oil through a fine mesh sieve or chinois into a small container. Chill until ready to plate.

In a small bowl, combine creme fraiche, lemon juice, finely chopped chives and a pinch of white pepper. Stir smooth and chill briefly.

Arrange plate components: place a small quenelle or 1 tsp dollop of creme fraiche mixture on the plate for each serving, top with a few slices of cured tuna and a slice or two of cured salmon fanned beside it.

Nestle a small pile (about 1 tbsp) of winter citrus salad beside the fish to add bright acidity and texture.

Place 2–3 rye crisp pieces standing or leaning against the fish to serve as a vehicle for caviar.

Using a mother-of-pearl spoon (or the back of a clean teaspoon), place 10–12 g (about 1 tablespoon) of Royal Osetra caviar on top of a rye crisp and a tiny amount on the creme fraiche and/or directly on a tuna slice—distribute the 50 g evenly across the plate.

Drizzle herb oil in a thin line or small dots around the plate (about 1–2 tsp per plate) and finish with a few microgreens or edible flowers for color.

Serve immediately so the crisps remain crisp and the fish is cool. Suggestion: have diners place a small amount of caviar + a sliver of fish on a rye crisp and enjoy in one bite.