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Rossini Caviar

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OUR AMBASSADORS RECOMMEND

RASMUS GRØNBECH

As humble as he is in person, he is uncompromising in his demand for quality!
Rasmus Grønbech is a sublime culinary artist and the outcome of his seductive and avant-garde style of cooking is a rarely found magic.
It has won him wide recognition and many prizes. His Restaurant Grønbech & Churchill was established in 2011 and already received a star in the Michelin guide in 2012.

RASMUS GRØNBECH RECIPIES
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CAVIAR & BANANA - ZAREN'S CHILDREN

Serves 2
50 g Calvisius Caviar
1 banana sliced thinly or in long tubes.

Vinaigrette
Juice and zest from 1 lime
1 dl. macadamia nut oil
4 coarsely chopped macadamia nuts
Fresh mint

Mix all ingredients together.

Mint spray
1 bundle of mint
1 clove of garlic
1 tablespoon honey
2 dl white balsamic vinegar

Simmer the honey and balsamic vinegar together with the garlic. Add in the mint and remove from the heat. Blend and sieve and when cool, pour into a spray bottle.

Serve the banana pieces on a plate with the vinaigrette drizzled over. Use two tablespoons to scoop up the caviar and then decorate with fresh mint leaves. Before serving, mist with the mint spray.

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BAERII CAVIAR - BLACK LOBSTER & OXTAIL "OPEN" RAVIOLI

Serves 2

1 lobster 600 grams
4 thick oxtails
Red wine
10 garlic cloves
50 grams Baerii caviar

Brown the oxtails and then braise in red wine and water. When tender, take the meat off the bone to make a soup. Season with salt and pepper. Blanch the garlic in boiling water and then slice thinly and leave to marinate in olive oil.

Boil the lobster in salted water for 6 minutes. Break out of its shell, split the tail and remove the intestines. Toast the meat from the claw and the tail in a hot pan and season with salt and pepper. Boil some malt pasta sheets (see below) in salted water until just “al dente”.

Serve onto a warm plate, first layer a pasta sheet, then the oxtail, followed by the lobster meat. Top with another pasta sheet and decorate with the marinated garlic slices and caviar. Good with a small green salad with fresh herbs.

Malt pasta
20 grams Malt flour
100 grams wheat flour
2 egg yolks

Mix all the ingredients together and then refrigerate for an hour. Roll the dough out with a pasta machine and cut into 4 lasagne sheets.

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VIRGIN LOBSTER "CARPACCIO" - CLASSIC FOIE GRAS TERRINE & CAULIFLOWER CRUDITE - CAVIAR

Serves 2

4 Norway lobsters
1 dl clear Norway lobster consommé
Classic foie gras terrine
½ dl gelatine
1 cauliflower
Olive oil
Chives & Lemon Balm
Toasted and salted sunflower seeds
50 grams Baerii Caviar

Press the Norway lobster between two pieces of clingfilm, season and flatten. Pile bundles of lobster in a deep dish and pour over the consommé mixed with the gelatine. Refrigerate. When set, it is ready to be served with small pieces of the terrine and thin slices of the cauliflower that have been marinated with chives, lemon balm and olive oil. Finally, sprinkle toasted sesame seeds and caviar on top.

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PEARLS BEFORE SWINE - CALVISIUS CAVIAR

Serves 2

50 g Calvisius Caviar

1 kg Jerusalem artichoke
2 dl cream
50 g Butter
2 egg whites
1 garlic clove
Crushed pork rinds
Braised pig ear (finely shredded)
Sage
1 dl Mead Lemon juice
1 tablespoon honey

Peel the Jerusalem artichoke and scoop out 14 scoops with an apple corer. Boil the scoops until tender in a mix of mead, honey and lemon juice. Divide the remainder of the Jerusalem artichokes into two parts. For the first batch, extract the juice using a juicer and boil down with a little lemon juice until it is about 1/2dl. Add the butter to the reduction and then add the caviar just prior to serving. Boil the remainder of the Jerusalem artichoke with the garlic and cream and then puree, sieve and season. Fold in the egg whites and pour into pre-warmed chiffon glasses. In a deep dish, pour in a generous spoonful of the caviar sauce, followed by the Jerusalem artichoke scoops. Sprinkle with the crushed pork rinds, the shredded pigs ear if using and finely cut fresh sage leaves.
Drizzle a little of the artichoke “saboyonne” or zabaglione on the side of the plate and serve immediately.

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LEMON SORBET WITH HAZELNUT PRALINE - PRIMEUR CAVIAR

Serves 2

50 g Primeur Caviar

Lemon sorbet:
¼ l Lemon
2 ½ dl Milk
2 ½ dl Water
100 g Sugar
125 g Glucose

Boil all the ingredients together and then churn in an ice-cream maker.

Lemon confit:
2 Lemons
2 dl Sugar

Wash the lemons and then pare the peel and cut into thin strips. Boil the strips with the juice from the lemons and the sugar at a low heat until they lose their colour.

Hazelnut bride:
20g Hazelnut praline
20g Milk chocolate
50g Crushed macaroons
10g popping sugar

Gently melt the chocolate and the praline is melted and add the rest of the ingredients. Spread the mix between two pieces of baking paper until cool, when it can then be cracked.

Hazelnut praline:
2 tablespoons of hazelnut praline
20g milk chocolate
1 dl whipping cream

Simply bring the cream to a boil and then add in the other ingredients. When melted, sieve the mixture and leave to cool.

Hazelnut crumble:
Hazelnuts
Sugar

First sugar-toast the hazelnuts and then crush it into either a fine or coarse powder.

To serve, create a little red “heap” with the ingredients, using equal amounts of all the dishes.

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LAMMEFJORD GREEN ASPARAGUS WITH RAZOR CLAMS, CALVISIUS CAVIAR & WALNUT OIL

Serves 2

2 thick green asparagus from Lammefjord
4 small new asparagus sprouts
2 razor clams
Walnuts
Walnut oil
50 g Calvisius caviar
Wild garlic or chive flowers

Peel the asparagus and boil until “al dente”. Marinate in the walnut oil and salt while they are still warm. Clean and prepare the razor clams and then roll in finely chopped walnuts and salt just before serving.
Simple serve the asparagus on a plate with the caviar and the clams and sprinkled with the herbs or flowers.

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PRIMEUR CAVIAR - RHUBARB AND YOGHURT VACHERIN

Serves 2

50 g Primeur Caviar

Yoghurt sorbet:
425 g yoghurt
25 g glucose
80 g cream
80 g sugar White chocolate

Boil together the sugar, cream and glucose, mix with the yoghurt and then churn in an ice cream maker. When it has finished churning, press it into a form, preferably an egg form and freeze. When it is hard, remove from the form and dip in melted white chocolate before serving.

Meringue:
2 Egg whites
50 g Sugar
Whip the egg whites and the sugar together, spread onto baking paper and leave to dry out. Crush the finished into a coarse powder before serving.

Crème anglaise:
¼ l milk
1 chunky vava'u vanilla (Tonga) pod
50 g sugar
4 egg yolks

Milk, sugar and vanilla is boiled then use the egg yolks to thicken and make a légère. Sieve the mixture and cool.

2 Rhubarb stalks
1 dl Balsamic vinegar
100 g Sugar

Wash and chop the rhubarb. Boil the balsamic vinegar and sugar together and use to lightly poach the rhubarb.

Serve in deep dishes or bowls, first layer the rhubarb, topped with the crème anglaise. Then add the sorbet in chocolate and finally the meringue and caviar.

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WHOLE GLAZED LEG OF HAM - CALVISIUS CAVIAR SAUCE & GREEN SALAD

Serves 4

1 small leg of young ham
4 l Duck fat
1 fl Mead
2 tablespoons of honey
1 dl Lemon juice
1 l Celeriac juice
50 g Butter
Lemon thyme
50 g crushed pork rinds
50 g Calvisius Calviar

Salt the legs of ham for 24 hours. The following day, prepare as a confit by cooking slowly in the duck fat at 70-80 degrees until tender. Remove the hams from the mix and then glaze with a mixture of mead, honey and lemon juice. Reduce the celeriac juice down to 1 dl and then whip together with the cold butter and season to taste with salt, pepper and a dash of lemon juice. Just prior to serving, add the caviar to the celeriac mix, sprinkle the glazed pork with lemon thyme and the crushed pork rinds.
Serve this meal with a fresh mixed leaf salad and seasonal vegetables with perhaps a poached egg.