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N25 Caviar – wir stehen für Innovation, höchste Qualität und einzigartigen Genuss.

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A Party Showstopper

Indulge in caviar this holiday season. Bring a touch of luxury to your christmas dinner party and discover the perfect caviar for festive entertaining.

A Party Showstopper - N25 - Caviar

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Jaime Lee

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Bean Studios for N25 Caviar - 26 (1)

<h3>Festive Recipe: Gougeres &amp; Caviar</h3>

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Festive Recipe: Gougeres and Caviar

The cheese that is traditionally used is Gruyère, Emmental or Comte. As store-bought grated cheese can typically be thicker than grating it yourself, so it might weigh down the batter and prevent your Gougeres from puffing up. 
 
Ingredient List:  
 
The Pastry 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>250ml water</li> 
 	<li>80g butter, cut into 1.5cm small cubes</li> 
 	<li>150g flour</li> 
 	<li>3/4 tsp salt</li> 
 	<li>pinch of nutmeg</li> 
 	<li>pinch of black pepper</li> 
 	<li>4 eggs</li> 
 	<li>200g Gruyère cheese</li> 
</ul> 
</li> 
</ul> 
The Toppings 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>50g Gruyère cheese</li> 
 	<li>1 egg yolk, for brushing</li> 
 	<li>Your choice of N25 caviar</li> 
</ul> 
</li> 
</ul>

Gougères are made from the classic French pâte à choux, with a generous amount of cheese folded into the dough before baking. The dough puffs and then dries in the oven, making for a tender, crisp puff with a hollow centre. 
 
We love pairing Gougeres with caviar for the holiday season, as they encompass a labour of love and transform into a simple and timeless pastry that everyone will enjoy. The Gougeres is not a cheese, though it has that savour; nor a pastry, though it has that appearance. It is the ideal bridge between a welcome drink and a starter, allowing guests to enjoy caviar pure as a bump or with an extra cheesy delight to complement the savoury and nuttiness of N25 caviar.

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Instructions:  
 
<div class="wprm-recipe-instruction-text" style="text-align: left;">1. Preheat the oven to 220°C (200°C fan). Lightly grease 2 trays then line with parchment/baking paper.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">2. Place water, butter and salt in a saucepan over medium-high heat. Bring to a boil until the butter is fully melted.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">4. Return to stove on low heat and mix for 1 minute (this dries the mixture out).</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">5. Remove from stove, and leave for 2 minutes.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">6. Add 1 egg, and mix vigorously until incorporated. The batter will split at first, but it will come together into a smooth mixture.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">8. Stir in 200g cheese.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">9. Using a cookie/ice cream scoop onto the trays.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">10. Brush with yolk, then top with a pinch of reserved 50g Cheese for topping.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">11. Bake for 25 minutes.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">12. Allow to cool for 15 minutes and let them become crusty.</div> 
13. Lastly, cut the top of the Gougeres to make a little hollow space for the caviar. Scoop a generous spoonful of N25 caviar and gently place it on top of the Gougeres.

Bean Studios for N25 Caviar - 31

Seafood and caviar recipe inspirations by Michelin-starred chefs. This stunning dish will surely impress guests at your next dinner party.

Festive Recipe: Gougeres and Caviar - N25 - Caviar

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This recipe encapsulates Silio's food philosophy: with playful ease, this modern interpretation of haute cuisine with classical French, Mediterranean, and Japanese influences, takes the top spot for your next festive dinner party. 
 
Ingredient List:  
 
Mosaic 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>1 rainbow trout approx. 500g</li> 
 	<li>1 egg white</li> 
 	<li>1 tbsp chopped dill</li> 
 	<li>1 tbsp chopped parsley</li> 
 	<li>200g peeled edamame beans</li> 
 	<li>100g beech mushrooms</li> 
 	<li>1 tsp chopped chives</li> 
 	<li>400g brown butter</li> 
 	<li>1 garlic clove</li> 
 	<li>3 springs of thyme</li> 
 	<li>salt, pepper, cayenne pepper</li> 
</ul> 
</li> 
</ul> 
Beurre Blanc 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>200g shallots</li> 
 	<li>1/2 bottle of dry white wine</li> 
 	<li>1/2 bottle of dry champagne</li> 
 	<li>250g cold butter</li> 
 	<li>1 bay leaf, 2 juniper berries, 5 peppercorns</li> 
</ul> 
</li> 
</ul> 
Garnish 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>4 filo pastry chips, cut out in 6cm circles, bake until golden brown</li> 
 	<li>50g tin of N25 Hybrid caviar</li> 
 	<li>flowers and herbs</li> 
</ul> 
</li> 
</ul>

<h3>Seafood Recipe: Mosaic of Rainbow Trout</h3> 
&nbsp; 
<div class="css-affz8f-EditorialBlock1-root wrapper"> 
<div class="grid"> 
<div class="css-twj0k3-EditorialBlock1-bottomText"> 
<div class="body"> 
 
Surrounded by large sycamore trees, the 2 Michelin-starred restaurant Esplanade is home to timeless interiors and a creative culinary hub honed by Chef Silio del Fabro, featuring perfected artistry and the highest standards of quality and aesthetics. 
 
Today, Silio inspires us with one of his most iconic recipes showcased with N25 Kaluga Hybrid caviar. 
 
</div> 
</div> 
</div> 
</div>

Instructions:  
 
<ol> 
 	<li>Add finely sliced shallots, white wine and 300 ml of champagne to a pot over medium heat and reduce, adding the spices as the liquid cooks. Once the liquid has reduced to a third, strain and collect the reduction in a saucepan. Mix in the cold butter with a stick blender and season with salt, pepper and fresh champagne to taste.</li> 
 	<li>Fillet the trout and remove any bones. Peel off the skin and carefully trim off any remaining fat. Lay the fillets with the former skin side facing upwards on a board and brush thinly with egg white. Sprinkle the herbs on the fillets, cut each fillet into three pieces lengthways and roll up tightly in cling film, creating a cylindrical shape. The mosaic effect will show once cut. Chill and cut into four equally thick slices vertically once firm prior to cooking.</li> 
 	<li>Heat the brown butter to 55 °C and season with garlic, thyme and salt. Gently cook the trout in the seasoned nut butter for approx. 25-30 minutes. Make sure the cling film sits tight around the fillets when placing the trout in the nut butter to maintain the shape of the mosaic. Remove the cling film only prior to serving.</li> 
 	<li>Meanwhile, lightly sauté the edamame beans in a pan with a little butter and season with salt and pepper. Briefly sauté the beech mushrooms, season and sprinkle with finely chopped chives.</li> 
 	<li>When plating, carefully remove the cling film from the cooked trout mosaic and season with salt to taste. Place in the centre of the plate and arrange the edamame beans and beech mushrooms alternately around the round mosaic fish. Place four equal-sized dollops of <a href="https://n25caviar.com/en/product/n25-kaluga-hybrid-caviar-577957817/">N25 Kaluga Hybrid</a> caviar on the filo pastry and lay the chips in the centre of the mosaic. Garnish with herbs and flowers. Froth the hot beurre blanc with a stick blender and pour the foam around the trout, finish with a little brown butter.</li> 
</ol>

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Seafood Recipe: Mosaic of Rainbow Trout

Seafood Recipe: Mosaic of Rainbow Trout - N25 - Caviar

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Seafood Recipe: Chilean Seabass

This recipe is the perfect opportunity for food-enthusiastic cooks to share at dinner parties, with tomato jelly lends another layer of interest and wow factor to the dish, which will surely impress any guests. 
 
&nbsp; 
<ol data-pm-slice="3 3 []"> 
 	<li>Prepare 4 pieces of Chilean Seabass weighing approx. 60g each. Vacuum seal with olive oil, sous vide at 60°C for approx. 10 minutes.</li> 
 	<li>Create the Ajo Bianco by blending the below ingredients in the Thermomix at 80°C, pass through a fine sieve and bring to boil, then flavour with white pepper, salt, and tomato vinegar: 
<ul> 
 	<li>250g tomato water</li> 
 	<li>18g confit garlic</li> 
 	<li>75g roasted almonds</li> 
 	<li>50g milk</li> 
 	<li>125g crème fraiche</li> 
 	<li>125g mascarpone</li> 
 	<li>A dash of tomato vinegar</li> 
</ul> 
</li> 
 	<li>Create Tomato Ragout with 2 green zebra tomatoes by blanching and peeling the skin. Dice and marinate with salt, olive oil and a little tomato vinegar.</li> 
 	<li>Create Tomato Jelly with the below ingredients by bringing the tomato water and agar to boil, add the soaked gelatine and pour into a thin layer in a baking tray. Cut out the desired size and cover the cooked fish with it. 
<ul> 
 	<li>200g tomato water</li> 
 	<li>2 sheets of gelatine</li> 
 	<li>2g of agar agar</li> 
</ul> 
</li> 
 	<li>Garnish with chives and toasted almonds.</li> 
 	<li>Serve and top the dish with N25 Kaluga Hybrid.</li> 
</ol>

<h3>Seafood Recipe: Chilean Seabass by Andreas Senn</h3> 
&nbsp; 
In the breathtaking ambience of a former 19th-century bell foundry, executive chef Andreas Senn and the team at the SENNS restaurant with 2 Michelin stars impress their guests with a cosmopolitan line of cuisine. 
&nbsp; 
 
Today, Andreas inspires us with one of his most striking recipes with N25 Kaluga Hybrid caviar: the Chilean Seabass.

Seafood and caviar recipe inspirations by Michelin-Starred chefs. The perfect dish to impress guests at your next dinner party.

Seafood Recipe: Chilean Seabass - N25 - Caviar

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Shop Gareth's Choice

Introducing an N25 Caviar ambassador: Gareth Ward, executive chef and co-owner of Ynyshir, the most highly-awarded restaurant in Wales with two Michelin stars. 
 
Known for bringing a bold, playful, and mind-blowing gastronomy experience; championing the best ingredients from across the globe; Gareth shares his outlook and passion for cooking and caviar.

Lafont hospitality - Gareth Ward - @olivabphoto photography copy

Ambassador in Conversation: Gareth Ward

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How would you describe your food philosophy? 
&nbsp; 
My food philosophy is fun and flavour, that’s what it’s all about. We’re very ingredient-led here. 
&nbsp; 
What do you love about caviar? 
&nbsp; 
It’s just f**king amazing, delicious, right up my street. 
&nbsp; 
Which N25 Caviar is your favourite? 
&nbsp; 
N25 Kaluga caviar, can not beat it in my opinion. 
&nbsp; 
What’s your favourite way to enjoy caviar? 
&nbsp; 
Taking the tin lid off and sticking my tongue right in there!...Or on a beautiful bit of sourdough bread. 
&nbsp; 
One thing that is always in your kitchen? 
&nbsp; 
Me!...No, Patrick McNutty my Head Chef! He’s always in the kitchen, the guy doesn’t stop 
&nbsp; 
What’s on the top of your bucket list? 
&nbsp; 
To retire and live out in Ibiza one day 
&nbsp; 
 
&nbsp;

"N25 Kaluga Caviar is my favourite, can not beat it in my opinion." 
 
&nbsp; 
 
<img class="aligncenter wp-image-2351 size-medium" src="https://cms.n25caviar.com/wp-content/uploads/2024/06/DSC_1578-scaled-e1718127521660-300x289.jpg" alt="" width="300" height="289" />

<img class="alignnone wp-image-2391 size-large" src="https://cms.n25caviar.com/wp-content/uploads/2024/06/Main-house-exterior-pc-Heather-Birnie-1024x683.jpg" alt="" width="1024" height="683" />

The modern expression of caviar. Complex umami flavours from our ageing methods.

Ambassador in Conversation: Gareth Ward - N25 - Caviar

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This Easter, impress your friends and family by recreating this recipe -- the perfect opportunity to adopt Lisl's family tradition for your own family dinner, to be enjoyed for years to come. 
 
&nbsp; 
 
&nbsp; 
<h3>Ingredients</h3> 
&nbsp; 
For the eggs 
- 4 free-range eggs 
- 100g wheat flour 
- 1 egg for breading 
- 100g white breadcrumbs 
- Peanut oil for frying 
For the purée 
- 350 g floury potatoes 
- 125 ml milk 
- 20 g butter 
- salt 
For the sour cream sauce 
- Freshly grated nutmeg For the sour cream sauce 
- 250 ml sour cream fat content min. 10% 
- freshly ground black pepper 
- 1 dash of Worcester sauce 
To serve 
- 40 g N25 Caviar 
&nbsp; 
<h3>To Prepare</h3> 
Eggs: 
Pierce the eggshell and boil for approx. 5 ½ minutes until soft. Then rinse in ice water, peel carefully and dry a little. Crack the egg. Coat the boiled eggs with flour, egg and breadcrumbs and fry in hot fat until golden brown. 
Mash: 
Peel the potatoes and cook in salted water until soft. Drain the cooking water and the hot potatoes through a potato ricer. Heat the milk and melt the butter in it. Stir the mixture into the potatoes and make a creamy purée. Flavour with salt and nutmeg and fill into a piping bag. 
Sour cream sauce: 
Mix all the ingredients well and stir until smooth. 
To serve: 
Place a dollop of sour cream on the plates and drizzle the hot puree on top. Cap the eggs, place a small dollop of caviar on top and replace the cap. Garnish with dill and serve.

<h3>Easter Recipe: Lisl's Caviar Egg</h3> 
&nbsp; 
 
Recipe created by Lisl Wagner-Bacher, carried into the 21st century by her son-in-law Thomas Dorfer head chef at Landhaus Bacher in Austria, with a reimagined and contemporary twist, cementing this signature dish on the menu even after 30 years since its creation.

Easter Recipe: Caviar Egg

Seafood and caviar recipe inspirations by Michelin-Starred chefs

Easter Recipe: Caviar Egg - N25 - Caviar

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