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N25 Caviar – we stand for innovation, highest quality and unique pleasure.

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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> 
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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> 
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Shop the Recipe Now

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

Seafood Recipe: Mosaic of Rainbow Trout - N25 - Caviar

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Jaime Lee

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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.

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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; 
 
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"N25 Kaluga Caviar is my favourite, can not beat it in my opinion." 
 
&nbsp; 
 
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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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Shop N25 x Hering Berlin Crystal Plateau

In celebration of International Women’s Day, we are pleased to share the story of Stefanie Hering, the founder and creative director of Hering Berlin. 
 
Hering Berlin has been a significant partner of N25 Caviar, sharing brand synergy and creative vision for art &amp; gastronomy. Through our collaboration, the two brands have experimented with the design process and co-created a crystal plateau to further elevate the dining experience and give our caviar the spotlight on the table.  
 
Currently based in Germany, we spoke to Stefanie about her passion for design and highlights of working with N25.

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Stefanie Hering -- a craftswoman and a design mastermind.

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Please tell us a little bit about yourself. 
I am the founder and creative director of Hering Berlin, a brand creating exceptional tableware, glassware, interior objects, and lighting. From my diverse varied training throughout Europe to the founding of my design studio in Berlin in 1992, my journey has been about blending traditional craftsmanship with innovative design. I see myself as a designer, craftswoman, entrepreneur, host - and also as a material fetishist. 
 
Over the years, my brand Hering Berlin has evolved from a porcelain manufacturer to a global luxury firm. I collaborate with a team of master craftspeople to push the boundaries of materials such as porcelain, clay, glass, stainless steel, and cast iron, resulting in distinctive, enduring pieces. Our dedication to independence, expert craftsmanship, and creative exploration has made Hering Berlin a favourite among top restaurateurs and interior designers worldwide. Each creation aims to inspire creativity and foster memorable experiences of hospitality and camaraderie. 
 
To me, true luxury means creating pieces that will become cherished heirlooms that embody a timeless quality that will transcend generations. 
 
&nbsp; 
 
How did you establish Hering Berlin and why? 
The table has always been at the centre of my family. It was where we ate and spent a lot of time together. My grandparents had a farm, which instilled in me a great appreciation for the produce that ended up on the table. I wanted to give the food an appropriate stage and express an appreciation for the precious time spent together by designing the table. 
 
My interest arose from this moment, and over the next few years, I got to grips with the material. I started an apprenticeship as a potter at the age of 16, travelled as a journeywoman and passed my master's examination. I then realised that I wanted to expand my knowledge by studying design. The exploration of design and material is always challenging and inspiring for me: how can I process the material in such a way that it fits in with my design intentions? How can I emphasise the beauty of the material through my design? 
 
In 1992, as a master potter and designer, I set up my own business. I knew from the start that I didn't want to sell my products at a regional crafts market. So I went to international fairs in New York, Tokyo and Frankfurt. My aim was to see what the world's opinion was of my work. 
 
&nbsp; 
 
What defines the style of Hering Berlin? 
Hering Berlin's style is defined by a blend of traditional craftsmanship and innovative design, including distinctive shapes, tactile finesse and enduring quality in all its designs. Characterised by a commitment to using traditional materials and craft techniques, we continually reinterpret material and form to create modern, elegant pieces. 
 
&nbsp; 
 
What is your design process when creating new pieces? 
Our manufacturing processes are more sophisticated than traditional manufacturers and less focused on automation. Instead, we are structured more like a studio. Depending on the design, pieces go through several steps outside the linear process. In glass making, for example, we work with different hot and cold shops across Europe, sometimes moving pieces between them to allow the best craftsmen to add their mastery to the piece. 
 
I never design solely based on detailed briefings. Instead, function and form can be intuitively presented as correct and convincing after extensive research. In my opinion, the agile methodology, which only approaches consensus, leads to mediocre results. 
 
Teamwork is particularly important to me. Although I contribute ideas, I don't see myself as the sole creator of our objects. My team and I develop the design together, while a master craftsman makes it by hand. 
 
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&nbsp;

"The table has always been at the centre of my family. It was where we ate and spent a lot of time together." 
 
&nbsp; 
 
<img class="alignnone wp-image-2105 size-medium" src="https://cms.n25caviar.com/wp-content/uploads/2024/03/230805_Volker_Conradus_Lokdepot_Evolution-07-225x300.jpg" alt="" width="225" height="300" />

Visit Hering Berlin for more design pieces

Spotlight On: Stefanie Hering

What makes Hering Berlin so suitable in the world of gastronomy? 
In the world of gastronomy, Hering Berlin finds its place through a combination of meticulous craftsmanship, distinctive design and versatile offerings. Our tableware is crafted with the utmost care, ensuring durability and resilience - essential qualities for the demanding environment of professional kitchens and dining establishments. 
 
What sets Hering Berlin apart is not only the functionality of our designs, but also the visual appeal. Distinctive shapes and tactile finesse of our pieces add an extra layer of elegance to any dining experience, enhancing the presentation of culinary creations. 
 
We understand the importance of collaboration and customisation in the restaurant world. That's why we work closely with chefs and restaurateurs to create settings that reflect the unique identity and ambience of each establishment. This level of personalisation allows restaurants to stand out and create memorable dining experiences for their guests. 
 
Our products offer versatility, suitable for a range of dining occasions, from casual brunches to formal dinners. They cater to different culinary styles and themes, allowing chefs to express their creativity and vision through the table settings. 
 
&nbsp; 
 
What have been some highlights during the partnership with N25 Caviar? 
Our design team had the opportunity to develop a very special glass vessel for a modern way of serving caviar for N25 and to support them in production management. Instead of using ice, the solid glass body can be frozen, keeping the precious product chilled on the table. Given the high standards of product quality that our two companies share, this collaboration was a very enjoyable experience. 
 
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Spotlight On: Stefanie Hering - N25 - Caviar

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Shop Chef Chet's Favorite

From day 1, N25 Caviar strives for perfection and to be the trusted brand hand-picked by world class chefs. 
We welcomed friends of the brand to our first N25 Chefs Social in London, hosted at Bibi Restaurant in Mayfair -- brought to life by Chef Chet Sharma. 
 
Opened its doors in 2021, Bibi serves innovative and contemporary takes on Indian dishes using premium ingredients, while staying true to the authentic flavour profiles of India. 
 
As a friend of N25, Chef Chet sheds light on his love for caviar.

A spotlight on Chef Chet and Bibi

Which is your favourite N25 caviar? 
I love the Schrenckii caviar; not a surprise as it's really unique. It has an almost almond-like flavour to it which comes partially from the eggs, but also from the maturation of the caviar too. I've never had anything quite like it. 
 
What is your favourite ingredient to pair with caviar? 
We mainly use caviar with seafood. Somewhat boring and predictable, of course, but it works! More recently, we've been using it with sweet dishes, such as the Coconut Barfi as a petit fours topped with sweetened crème fraîche and N25 Kaluga caviar -- a really well-rounded, seasoned sweet bite. 
 
What is something on the top of your bucket list? 
I would love to go out to see the caviar production in the flesh. I've been lucky to go out deer stalking, fishing, truffle hunting...never made it to a caviar production facility. 
 
Visit <a href="https://www.bibirestaurants.com" target="_blank" rel="noopener">Bibi restaurant</a> in London, United Kingdom, and discover the flavours of India featuring N25 Caviar.

N25 Chef Social at Bibi by Chet Sharma

N25 Chef Social at Bibi by Chet Sharma - N25 - Caviar

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