Caviar

Caviar

By
From
Finding Fire
Serves
4

Caviar, I hear you cry! Why would we take such a fine ingredient and subject it to the primitive grill? It sounds crazy, I know, but perhaps more than any other ingredient, caviar highlights the boundless potential of cooking over a wood fire. I first grilled caviar at Etxebarri and it was one of the greatest challenges of my time there. It took almost a year until we were happy with the result (for the full story, see page 17). It was also one of the few occasions that the idea came before the ingredient, as caviar was not local to the Basque country. Although we tried serving it with various accompaniments, from grilled crab blood custard to tiger milk (otherwise known as chufa) and even snail caviar, we felt it spoke loudest and clearest just on its own.

Ingredients

Quantity Ingredient
60g unsalted beluga imperial 000 caviar (see note)
1 large handful fresh seaweed

Method

  1. 1. Prepare your embers.
  2. 2. Carefully place the caviar on a fine-mesh sieve or mesh pan, spreading it to form a layer about 1 cm (½ in) thick.
  3. 3. Lay the seaweed strands over the burning embers, which will emanate steam and smoke.
  4. 4. Suspend the fine-mesh sieve or mesh pan with the caviar 30 cm (12 in) above the embers, and cover with a glass lid.
  5. 5. Grill for 3–4 minutes, heating the caviar to blood temperature: you will notice the fat beginning to separate the individual eggs, and the eggs taking on a glossy appearance.
  6. 6. Divide between 4 spoons and serve immediately. To eat, place the entire amount in the mouth at once.

NOTE

  • Caviar is a delicacy that can deteriorate rapidly. It should be consumed as soon as possible after purchase. Keep it in the coolest part of the refrigerator.
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