Caviar table for the New Year

December 20, 1699 Peter I issued a decree that ordered to celebrate the New Year on 1 January. In this edict were provided almost all of the attributes and traditions that the Russian people now observes: decoration gate branches of spruce, pine or juniper (which is quickly transformed into a tree), "kindled resin drums and torches" (what a New Year without fireworks?) Finally - what a holiday without the holiday table?

Christmas table ... "Nature does not scare and the crisis will not go astray! We still beautiful to celebrate New Year! Simple people, experienced and kept in the saddle! Yet enough for a bowl Olivier! ".

Indispensable "Olivier", and how! Fish in aspic ("How disgusting ..." - remember Hippolytus replica of the famous film?). And then - as the spirit lay: rice, stewed rabbit, stuffed eggs, herring under a fur coat, dumplings and even barbecue. In general, the tradition of the Soviet era: that managed to get ...

Times change and we change with them&# 8230; It's time to create new traditions. New Year - a holiday special, and it should be celebrated in a special way.

For example, you can spend the holiday table eggs. And not just any yellow, pink or red, and it is the best in the world of Russian black caviar.

FIShalyapin first ate a sandwich with caviar, then drank a glass of vodka. "Caviar is not a snack, it is washed down with vodka," - he would say. The French tradition is different - to serve caviar champagne.

"Caviar served in ikornitse, which previously put ice. When you leave the eggs are placed in a glass beaker and put the glass in ikornitsu. Separately on the floor sockets finely chopped green onions.

Caviar and grainy Kets could be released in a vase on the cord or small salad bowl.
By grained calf can be fed separately and butter pie.

Serve eggs on toasted slices of bread; or folded eggs pyramid, decorate it with lemon slices and serve it toasted croutons. " (From the cookbook Helena Molokhovetz.)
We give also recipes based on the calf. Meat or sturgeon in caviar sauce.

A piece of veal sirloin or a thick edge or a piece of sturgeon fry on a spit, basting with oil. Put in a pan with chopped roots, a few slices of bacon, sprinkle with vinegar, pour 1.5 cups of broth and wine, put a clove or lemon zest, cover and simmer over low heat until soft. Strain the resulting juice by removing the fat. Boil for a few minutes, gently stirring with a wooden spoon, add the eggs and lemon juice. Before serving, cut into thin slices. Post watering caviar sauce. It is prepared as follows: 200 g cream bring to a boil, add the zest from half a lemon, cool, add three teaspoons of lemon juice and only then - caviar taste.

Avocado with shrimp and sturgeon caviar

� Avocado - 2 pcs.
� frozen shrimp - 200 grams.
� Caviar - 150 gr.

� Ogurets- 1 pc.
� Red onion - 1 pc.
� Bulgarian pepper - 0.5 pc.
� Lemon juice - 2 tbsp
� Mayonnaise - 3 tbsp
� fat sour cream - 3 tbsp
� Salt and ground black pepper, herbs to taste

Onion to clean, wash the cucumber and pepper. Dill and cilantro wash and dry. Avocados are thoroughly cleaned.

In salted water to put shrimp, bring to a boil and cook for 3-5 minutes, then cool and clean. Onion cut into thin half-rings, peppers cut into strips, cucumber grate on a coarse grater, and chopped greens.

Avocado cut into two halves and remove the pit. With the help of a spoon to scrape the flesh, cut it into small cubes and sprinkle with lemon juice. Peeled halves postponed. Prepare the sauce. To do this in a separate bowl, combine the mayonnaise and sour cream, add the greens and 1 tbsp caviar. Season with salt and pepper and mix gently.

In a bowl, combine cucumber, avocado, bell pepper, shrimp and onions. Pour the prepared sauce and mix thoroughly. Ready mass decomposed into halves avocado on top add the remaining eggs.

Snack made from potatoes with delicate curd cream and caviar

� Potatoes - 5 pieces.
� Shrimp - 400g.
� curd cheese - 200g.
� Red caviar - 100gr.
� Salt and herbs to taste

Wash potatoes, peel and cut into slices 5-7 mm thick. Put in the oven for 20 minutes at t 180 � C. Shrimp boil in salted water, cool and clean. Beat blender shrimp. Add cheese, salt to taste and a little beat up. Remove from the oven and spread the potatoes on top of prepared cream. On decomposed caviar cream and garnish with parsley.

Danish cakes with shrimp and caviar

Traditional recipe for making sandwiches Denmark, where the true value of seafood.
An exquisite combination of lemon juice, fish, shrimp and caviar instantly create an atmosphere of comfort and prosperity in your home when you Treat your home and guests present Danish dishes.

� Fillet of any marine fish - 200 grams.
� Rye cake or a slice of bread - 1 pc.
� Salad "Lettuce" - 1 sheet.
� Sauce remoulade - 1 tbsp
� Shrimp - 10 pcs.
� Black caviar - 1ch.l.
� softened butter - 1 tsp
� Vegetable oil - 2 tbsp
� Lemon - 1 pc.
� dill

Fish fillets wash, dry paper towel and fry in vegetable oil for about 7-10 minutes until golden brown.

Cake spread with a little butter. On top of the oil put lettuce and ready to fish fillets. Cut the lemon and pour the juice of a lemon fish. Cover part of the fillet remoulade sauce and put it on shrimp. In no particular order among shrimp slides lay eggs. Garnish with dill.

TIP: French scientists discovered that the molecular structure of white chocolate 95% corresponds to the structure of caviar. As it turns out, these products contain similar amines and readily miscible. Moreover, only in combination disclosed all the best shades of taste. Now Parisian restaurants, which were the first to apply the white chocolate covered with a layer of black caviar, or even mousse of these products, there is no end of visitors!

� Sevruga (sturgeon) caviar - 50g.
� White shokolad- 125 gr.

Chocolate bar broken into small pieces and melt gently in the microwave or in a water bath, stir. Apply a thin layer of chocolate evenly on a sheet of parchment paper and put in the refrigerator to freeze.

Of frozen chocolate, metal molds for pastry, cut out circles with a diameter approx. 3 - 4cm. Put on 0.5 tsp caviar in the middle of each disc of chocolate.

Russia's largest supplier of black caviar - the company "Russian Caviar House", a multiple winner and medalist. The latest achievement of the company - the winner of the 20th international exhibition "Prodexpo-2014". The company has offices abroad - in Dubai, New York and Kiev. It produces a grainy, gritty and pasteurized pressed caviar - two varieties of each. Eggs The company produces beluga sturgeon, sevryuzhya, starlet and Bester.

The main "trump card" of the enterprise, located in the Vologda region - flowing river water (ponds all companies, both public and shop - flow). A river flows through the forests of the Court, and upstream on the river no industrial or agricultural enterprises. If we add to this the fact that in the feed to the fish completely excluded and growth hormones and genetically modified foods, it is clear that for environmental quality delicacy can not be afraid.

The site of the company, you can learn a great deal - and the production and product, and well-deserved award, "Russian caviar house" and the conditions of the order of eggs.

Reception of orders - by phone 8 (495) -222-08-80.
Our online store https://russian-caviar-house.ru/

Happy New Year!