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Rossini Caviar

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OUR AMBASSADORS RECOMMEND

BO BECH

Bo Bech is as big in personality as he is in talent. He is pioneering, creative, philosophical, sophisticated and deeply passionate in his approach to cooking.
The food leaves an unforgettable impression and his capability to surprise is unsurpassed. After having earned a Michelin star at the now defunct Paustian, he opened Reaturant Geist in 2011.
An absolute must try!

BO BECH RECIPIES
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CAVIAR AND FJORD SHRIMPS

Serves two.

100 grams Fjord shrimp, peeled and uncooked
4 tablespoons Celeriac reduction (1 litre celeriac juice reduced down to 4 tablespoons)
1 Pomelo, peeled and segmented
30 Chive flowers
30 grams Caviar
Coarse salt

Simply lay the caviar in a deep dish and cover with the shrimp, pomelo and chive flowers. Just prior to serving, season with the coarse salt and drizzle over the celeriac reduction. Bon appetit…

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MONKFISH WITH MORELS AND FRESH HERBS

Serves 2

300 grams Baby monkfish (two skinned and boned fillets)
4 tablespoons Mushroom concentrate (2 kilos of button mushrooms crushed and baked for 24 hours. Sieve the juice and reduce down to 4 tablespoons.)
160 grams Fresh morels (cleaned with a brush)
30 grams Caviar

Fresh herbs – we used over 14 different ones.

Use the whole leaves and sprinkle over the dish before serving

Butter
Coarse salt and fresh ground black pepper

Soak the morels in the mushroom concentrate for about 3 minutes and then reduce the liquid down to the desired consistency and strength.

Meanwhile, melt the butter and fry the monkfish fillets without browning. Drain on a piece of kitchen paper and season well.

Serve the morels and sauce, topped with the monkfish, then caviar. Sprinkle with fresh herbs.

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IMAGINARY LANDSCAPES OF WHITE CHOCOLATE WITH ACORNS

Serves 10.

Imaginary landscapes of white chocolate with acorns

500 grams Banana purée
50 grams Lemon juice
400 grams Acacia honey
300 grams Olive oil
100 grams Pasteurized egg whites
1 teaspoon Dark rum

All ingredients are mixed and churned in a ice-cream maker

200 grams White chocolate

Bake the chocolate in the oven at 150 degrees Celsius until it becomes dark. It is then chilled and chopped finely.

50 grams Acorn meal
50 grams Whole milk

Mix the acorn meal and milk together well.

150 grams Caviar

To serve, arrange the elements into an imaginary landscape.

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BOILED POTATO WITH POACHED EGG AND BROWNED BUTTER

Serves 2

10 Danish “Egg yolk" potatoes (aeggeblomme kartofler)
2 Eggs
2 tablespoons Salted butter
30 grams Caviar
Black pepper and coarse salt

The eggs should be poached at exactly 62 degrees Celsius for around 40 minutes. Meanwhile, peel the potatoes and boil them in lightly salted water until they are tender. Brown the butter slowly.

Put a tablespoon of the browned butter in a serving dish, lay the eggs in the butter and top with the caviar. Crush the potatoes and place around the eggs and season with plenty of coarse salt and freshly ground black pepper.

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WILD RED VENISON WITH UNRIPENED ELDERBERRIES AND JUNIPERS

Serves 10

150 grams Caviar

Pickled elderberries

50 grams Unripened elderberries, washed
25 grams Apple juice
25 grams White wine vinegar
25 grams Sugar

Boil all ingredients a few minutes then transfer immediately to a sterile jam jar. The pickle should then be left for one month. Ideally, make a large batch as it will last a long time if it’s kept uncontaminated.

Sauce of green juniper berries:
25 grams Green juniper berries
20 grams Mineral water
20 grams Red wine vinegar
1 gram Salt

Place all ingredients in a mortar and crush to a fine purée. Place the purée in a clean jar and cover with oil, which will extend its shelf life.

Date juice:
100 grams Dates with stones
150 grams Mineral water

Place the dates and the mineral water in a pot and cover with plastic wrap. Cook on the stove over the lowest temperature for around 8 hours without boiling (optimal temperature is around 80 degrees Celsius). Sieve the liquid through a tea cloth and use for cooking the kohlrabi.

Olive Oil preserved Lemons:
1 kilo Juicy lemons (preferably from an early harvest so that there are less pips)
140 grams Sea salt
2 litres Olive Oil

Wash, dry and quarter the lemons then cover with the sea salt and work together using your fingers. Cover and refrigerate for a week. Rinse the lemons briefly and then cover with olive oil. Store for a minimum of 2 months. The lemons can keep for a long time if not contaminated. Blend the lemons blen and add to mayonnaise or olive oil.

Salted speck with rosmary, thyme and garlic:
500 grams Pork speck from the breast
500 grams Coarse sea salt
5 cloves Garlic
5 stalks Rosemary
5 stalks Thyme

Simple knead all the ingredients together and place in an earthenware dish in cold storage for a month. The speck is then dried and ready for use. There’s nothing better than a slice of toasted rye bread topped with a super thin slice of speck.

Poached fillet of Red Venison:
Poaching is all about gently preparing the ingredients; the poaching liquid should always remain under the boiling point. Remove all tendons from the venison, then poach in lightly salted (7 grams salt to 1 litre of water) until tender.

Dress with a variety of fresh herbs before serving as shown.

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STRIPS OF AVOCADO WITH LIGTHLY SALTED CAVIAR AND ALMOND

Serves 2

This dish was developed as a reaction against the hierarchy that exists in terms of raw ingredients. Why are some ingredients materials more “exclusive” than others? The mission was simple: Put avocados on the same level as caviar through culinary craftmanship.
The soft avocado is in this dish is restrained while caviar plays the role of seasoning. The surprise lies in the dishes’ contrasting elements.
Visually, this dish will impress anyone who has tried to remove the stone from a ripe avocado. We all know how quickly avocado turns brown if not immediately doused with lemon juice. There is no acidic element in this recipe, so it must be eaten quickly. The almond oil subtly amplifies the nutty taste of the fruit, creating a soft avocado kiss . . .

2 Avocados
30 grams “Baeeri” Caviar
1 tablespoon Almond oil

The avocado is peeled and cut into the thinnest slivers possible. These slivers are then arranged in a round curve on a piece of plastic film and cut into 9cm by 9cm squares. Place the squares on a plate, brush with almond oil and top with a luscious dollop of caviar.

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HAY-BAKED COCKEREL

Serves 2

1 Young rooster
30 grams Caviar
100 grams Chicken bouillon

Hay, coarse salt, black pepper and bread

Remove the birds gizzards, then pack tightly in a pot with the hay and oven roast at 200 degree Celsius for 45 minutes. Remove from the oven and allow to rest for 2 minutes.
Remove the skin, then pull the meat off the bone, while you continue to bake the skin until it is crispy. Cut into rectangular pieces. The rest of the skin is mixed in with the bouillon and simmered down to a sauce-like consistency.

Cut a large rectangular slice of bread, the same size as the chicken skin, so you can make a toast with crispy skin and caviar to be served as a starter. Cut the breast from the carcass and remove any tendons.

To serve, arrange the thigh meat and cover with the sauce, then add the breast meat and season generously.

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NORWAY LOBSTER ON SMOKED PINE NEEDLES

Serves two.

Norway lobster is usually served with lobster shears, but the real challenge is in the actual eating it with your fingers. Something happens when people have to eat this way; suddenly they can ‘play’ with the food and that, as we know, isn’t really allowed . . .
But if one takes it quite seriously, eating with your fingers can be a fun and sensual experience. It is about being present at the meal in a new way.

Deep in this little pine forest lie the Norway lobsters. They have been through intense heat and pine smoke but remain unharmed . . . (In other words, with this pine needle method, they can be grilled but not ruined.)

6 Norway lobsters, shelled with intestines removed
14 Young clean pine needles
1 teaspoon Smoked salt
30 grams Caviar
2 tablespoons Crème fraiche 38 %
½ teaspoons Lemon Zest

Mix the caviar with the crème fraiche, smoked salt and lemon zest and whisk briskly. Arrange the pine needles side by side and place the virgin lobster in the middle of the bed and then cover with the needles. Tie it all up with a string.
Heat a frying pan until it is smoking hot, put in the lobster and cover with a lid. Turn the lobster ever minute or so until done.

Serve the lobster accompanied by a bowl of caviar cream.