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This wonderful caviar exhibits all the desirable qualities of its wild counterpart. Its firm pearl is small in size and the grains are dark coloured with a warm brown to golden sheen. Oscietra Caviar has a nutty and slightly fruity taste with a subtle hint of salt and plenty of depth and richness.

This caviar is served at many highly acclaimed restaurants including Marchal at the Hotel D’Angleterre.

Without a doubt, we would say this caviar is perfect in all aspects. Beautiful sparkling pearls of roe; crisp, clean with a delicate pop in the finish. Rossini Baerii has a very delicate, mild and balanced aftertaste of nuts, expressed through its mild and light saltiness. Our bestselling Baerii comes from Siberian sturgeons raised in a carefully managed environment; each and every tin of caviar is a guaranteed masterpiece.

Rossini Baerii Caviar is recommended by Michelin awarded chefs Jakob De Neergard, Paul Cunningham and Bo Bech.

Gold Selection is the latest quality of caviar on the world market by Rossini. Large golden and creamy grains on the brighter side of the color scale. The taste is balanced with a mild touch of sour.

This caviar is a copulation between the Acipenser Dauricus and the Acipenser Schrenkii. There are several advantages to the quality as this sturgeon produce larger grains than average, and they are mature in the seventh year of their livespan.

This caviar is used at Alain Ducasse’s many restaurants worldwide as well as by Restaurant Kong Hans Kælder in Denmark.

These little Russian wheat pancakes are a perfect companion to our caviar, salmon roe and trout roe. Our blinis are actually made in Provence, France. We recommend frying them in unsalted butter for 1-2 minutes over a high heat, until they become golden brown and crispy.

Blinis topped with sour cream and caviar make fabulous hors d’oeuvres or light appetizers.

Length ca. 11.5 cm (4½” approx.).
Mother-of-pearl comes from the lining of large shells in the South Pacific. Apart from its fascinating pearly iridescent look, the advantage of using mother-of-pearl for making spoons is that, like horn, it does not affect the taste when coming into contact with eggs or caviar.

Trout roe from the Salmo Trutta species, started out as a little used by-product of the fish farming industry. Today it is considered a high quality delicacy, primarily used as a starter or ingredient for sauces and fish dishes. It is also used frequently in sushi restaurants.
The roe come from Danish fish farms and are only processed during the “season”, which runs from December to the end of March. The roe are subjected to extensive quality control so that only the very best are used, with strict quality control specifying both the colour and size of the eggs. Minimal salt is added so that the trout roe retain their characteristic taste and smell.
There are no artificial additives.

Rossini Salmon roe are characterized by its very large eggs and a rich, complex and powerful taste, compared to other roe such as lumpfish and trout roe. The roe have a unique crispness to the membrane and a deep red colour.

The taste? Deep and delicious, with minimal added salt.

We recommend Rossini Salmon roe for appetizers, sushi or as a garnish for sauces and fish dishes.

Our homemade Salmon Dressing is the ideal companion to match to our range of salmon products, smoked as well as marinated. We have made a mix of spices, sugar, mustard, and vinegar making the Salmon Dressing appear deliciously smooth and elegant in flavor. An absolute must try!

Impressive in its youth, this is a wine to watch. A complex nose offers layers of white peach, spring florals and well integrated smoke. The palate is richly textured with fleshy stonefruit and lemon citrus. This chardonnay is mouthfilling yet balanced with fresh acidity giving it shape and focus. An elegant wine with a lingering and lively finish.

Rossini Caviar recommend this wine together with our smoked salmon.

Cloudy Bay Sauvignon Blanc nose is bright with aromas of kaffir lime and grapefruit. A generous palate reveals ripe citrus, stone fruit and lemongrass flavours balanced by crunchy acidity. Perhaps the hallmark of this vintage is its persistent finish rich with minerality. Give it several years in bottle to mellow, or serve it now with Rossini Salmon.

Unique and wonderfull combination of three grape varieties- Chardonnay, Pinot Noir and Pinot Meunier and the richness and diversity of climate and soil of Champagne - Möet & Chandon Champagne creates Brut Imperial.

We recommend the lightly salted white stugeon caviar together with Möet & Chandon Brut Imperial

Golden and delicate, showing such subtle aromas, this perfect blend of chardonnay and pinot noir will give a sparkle to every moment in life.

On the palate the wine is both round and soft. On the nose notes of white fruit predominate and baked bread makes this champagne a perfect companion to Rossini Baerii and White Sturgeon Caviar.

Dom Pérignon is a magnetic, still-elusive wine that fully reveals the dual nature of Dom Pérignon. The champagne is a magnetic, still-elusive wine that fully reveals the dual nature of Dom PérignonThe notes are alongside slight citrus, like lemon peel, and dried fruits. There is a complexity and a smokiness to it as well, a tinge of apple, and a beautiful, crisp, yet slightly creamy yeast finish.

It is truly divine - enjoy together with Rossni Baerii, Oscietra or Gold Selection Caviar.

The fruity creaminess of the Gold Selection cheak to cheak with Dom Perignon. 

2 x 50 g Rossini Gold Selection Caviar
1 fl. Dom Pérignon Vintage Champagne
2 stk. Mother-of-pearl caviar spoons

SAVE 17%

If you’re looking for superb, classic French-inspired dishes, cooked to perfection, Jakob de Neergaard is the man.
His sublime cuisine combines the fragrant essence of Provence with a deep respect for fresh Danish ingredients.
Unassailable skills at the stove and his open-hearted character make his Michelin-awarded restaurant one of the most perfect dining venues in the region.

Serves 8 

Vava'u vanilla cream: 
600 g 38% cream 
300 g whole milk 
150 g sugar 
40 g inverted sugar syrup (trimoline) 
1 vava'u vanilla (Tonga) pod 

160 g pasteurized egg yolks (80)

Boil the cream, whole milk, sugar, trimoline and vanilla. 
Beat in the egg yolks and cool. 
Sieve and churn in an ice cream maker. 

Apple foam: 
½ litre fresh pressed apple juice 
35 g sorbet syrup 
½ teaspoon pulverized vitamin C 
5 bl Gelatine 

Soften the gelatine by warming in the sorbet syrup and cool to room temperature. Add the vitamin C to the just-pressed apple juice and mix in with the syrup. Cool and serve in chiffon glasses. 

Søllerød caviar and the season’s best apples: 
100 g Søllerød caviar 
2 applesCut the apples into cubes and top with the vanilla ice-cream. Serve the caviar on the side and the apple foam alongside.

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.

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!

Serves 8

Greens and Salad soup
2 romaine lettuce
2 frillice lettuce
1 wild chicory
Rinse the salad leaves thoroughly and then separate into spears or trees. The rest of the salad leaves are put in a juicer and seasoned with olive oil, salt and a little garlic oil.

Crispy chicken skin, quails egg and croutons:
8 chicken skins
1 tablespoon chicken fat
4 thin slices sandwich bread
16 quails eggs

Cut the sandwich slices into 2 x4cm pieces and with the chicken fat. Grill the chicken skin at 200 degress until crispy. Lower the quail eggs carefully into boiling water with a little vinegar and boil for 2 ½ minutes, then shell. Sprinkle with salt before serving.

Parmesan foam and Calvisius Caviar:
½ litre single cream
150 g grated parmesan
6 bl. Gelatine
Sea salt

Warm the cream up to 60 degrees and add the gelatine and parmesan. Let it stand for 20mins then sieve out the parmesan. Season and let cool before pouring into chiffon glasses, ready to serve.

Without love, without heart, without passion – No food!
Paul Cunningham’s food comes from his heart and soul. Paul is a caring and gifted Englishman who found his terroir (and his wife) in Denmark; he has become truly naturalised within Scandinavian gastronomy.
Paul now works as Executive Chef of the highly-acclaimed Henne Kirkeby Kro, in Western Jutland. The restaurant embodies the most remarkable dining experience in Scandinavia; an absolute must for anyone visiting Denmark.

Rossini Baerii caviar is the preferred caviar at many of the best restaurants in Scandinavia!. The Executive Chefs call this caviar perfect in all aspects. Beautiful sparkling pearls of roe: crisp, clean with delicate pop in the finish. The Champagne "R" brut from Ruinart, golden and delicate, with notes of white fruit predominate and toasted bread, is a perfect companion to Rossini Baerii caviar.

SAVE 26% ON THE PAMPERING EDITION CONTAINING:

- 2 x Rossini Baerii Caviar. 30 grams 
- 2 x Mother of Pearl spoons
- 1 x Package of blinis (16 pieces)
- 1 x Ruinart "R" brut, 37,5 cl.

Our "Pampering Edition" are packed and delivered in our special developed giftbags, that will keep the items chilled up to 15 hours after delivery.

Want to customize your own giftpacks? No problem - just contact us at:
Mail: shop@rossinicaviar.com
Phone: (+45) 33 13 53 33

Caviare by Calvisius
Large oysters from Venø
Raw, sweet ‘Skaw’ shrimps from Sweden
Langoustines from the island of Læsø
Blue line mussels & cockles, poached in sea/mineral water 50/50
Young seaweed, beach cabbage & samphire from Sejerø and Gotland
Marinated green elderberries
Fresh apple vinaigre from Lilleø (not aged)
Unfiltered olive oil from Arbequina olives – Cordoba
Double cream from Grambogaard, Fyn
The oysters are roasted a la plancha. All of the different fish waters are lightly gel’ed with a little mineral water and agar. Serve the caviare, fish, the water gel with the sea herbs - green elderberry, vinagre, olive oil and double cream.

Marinated green elderberry -
500g green elderberry
100g seasalt
½l apple vinaigre
500g sugar

The green elderberries should be washed well, dried and salted overnight. Wash the quickly. Warm the vinaigre and dissolve the sugar. Marinate the elderberries in a minimum of one month and preferably over the winter.

The Oysters – For me, the oysters that I get from the Danish island of Venø are placed at the very top of my list. Together with the wonderful langoustine from the equally wonderful Læsø, Mr.Wiuff’s new season sweetcorn and my white asparagus, rhubarb and strawberries from the village of Helnæs. A happy boy, am I, when products like these come a’knocking at my kitchen door. Venø oysters have a fresh, sea, metallic start with a superb delicate cream, yet still with a meaty middle taste. The salted, sour note balances the animals violent vulgarity. Called sometimes, Whitstable oysters in Blighty, Belon in France – Ostrea edulis. Oysters from the Limfjord are deeper and richer in taste that their counterparts – in the cold, cold fjord waters they develop slower and within these areas receive ideal nutrients for this growth. The oysters are caught within specifically protected areas of water, free from aggressive algie and micro organisms. An oyster from these waters will be ready for consumption at around 2 to 3 years of age.

The Samphire, beach cabbage & sea herbs –
My beloved samphire – this little, fine maritime herb – called often for ’poor-man’s asparagus’. In Denmark it is directly translated from it most logical form – ’salturt’ or salt vegetable. Salicornia Europaea, glasswort, sea-fennel. The herb has a wonderfully fresh and intense taste of seawater, seaweed and green asparagus - tendencies of Savoy cabbage when eaten in its raw state. It most happily reminds me of late summer afternoons on the beach. That superb taste of a droplet of cold seawater on your lip, gently dried by the breeze of a warm afternoon. I have a little summer house on the Danish island of Sejerø. A splinter of an island - 12km long and 5km at its widest, it lays to the north-west of Sjælland. Sejerø is unspoilt and most pure. The harbour is a little quiet of late but the beaches are abundant with herbs and vegetables. A great deal of our vegetables and herbs are also flown down from the amazing Swedish island of Gotland. They say, that 400 million years ago, Gotland was actually a part of Australia – identical minerals and the very same fossil remains are to be found on both lands. A superb story, believe it or not – but a great story this is. On Gotland our supplier, Queen Suzanne reigns supreme.

300g icing sugar
165g ground almonds
140g egg white
35g caster sugar
½ tsp squid ink

Sift the icing sugar and the ground almonds together. Whisk the egg whites to a firm peak, continue to whisk, gradually adding the sugar, until light and glossy. Slowly and most gently fold in the icing sugar, almond and, until smooth. Colour the mix with the squid ink.

Pipe the small macaroons on to a silicone sheet and leave to dry for one hour. Bake the macaroons in a pre-heated oven set at 120 degrees for 8/10 minutes. Leave to cool and store in an airtight container.

To serve – fill the macaroons with caviar and a lightly salted, lightly whipped crème fraiche. Coloured with squid ink and flavoured with a touch of juiced lemon.

Serves 8

Danish lobster:

4 fresh blue-black Danish lobsters around 700 g.
Stick a knife through the head of the lobster, then separate the body from the tail. Lay the tails opposite each other and tie with string so that they are straight, then roll tightly in plastic film. Steam at 64 degrees for 20mins and cool before removing the shells from the tail.

Boil the claws in water with with sea salt, whole peppercorns, bay leaves, dill weed/fennel or crown dill for 9 minutes and cool off. Carefully crack the claw with a heavy pot and remove the meat.

Place the tail and the claw in a vacuum bag. Prepare at 56 degrees for 10 minutes just prior to serving and season with salt and lemon juice.

REMEMBER to save the remaining lobster for the Søllerød Caviar “surprise”.

Lobster bisque:

Break up the fresh lobster shell.

1)
½ dl olive oil
1 carrot
4 shallots
¼ celery
6 garlic cloves
½ fennel

2)
2 tablespoons tomato puree
3 fresh tomatoes
10 thyme stalks

3)
6 dl. white wine
1 teaspoon crushed white pepper
1 teaspoon coriander seeds
3 bay leaves

4)
½ fish bullion and ½ chicken bouillon made up to 1 ½ -2 liter.

Peel and clean the ingredients from 1) and sauté, then add 2) followed by the lobster shells and 3). Reduce to half the volume and then add 4) and simmer for half an hour. Remove from the heat and let stand for 15mins. Sieve the mixture and reduce until there is a strong lobster bisque taste.

Lobster Cream:
4 dl whipping cream
2 dl whole milk
1 teaspoon Xantana
Sea salt and lemon juice

Add the cream and milk to the lobster bisque and bring to just below boiling point. Season with sea salt and lemon juice and then mix in the Xantana.

Angler fish:
480 g cleaned/pure angler fish
100 g Søllerød Caviar

Cut the fish into 60g portions and roll tightly with plastic film. Cook at 56 degrees for 20mins, remove from the film and brush with warm, browned butter. Season with the Cavisius caviar.

Leek:
8 leeks in stock

Steam at 100 degrees for 9 minutes. Remove stock and serve the leeks warmed for 2 mins over boiling steam. Season with salt.

Serves 8

Crushed potatoes “Escoffier”:
5 medium baking potatoes
100 g crème fraiche 38%
100 g salted butter
1 bunch chives
Salt and freshly ground white pepper

80 g Søllerød Caviar
Bake the potatoes until tender and then scrape out the inside into a pan. Carefully stir in the butter and crème fraiche over the lowest heat and then season to taste with salt, freshly ground white pepper and chives.
Serve warm in a bowl with crisp salad and caviar in olive oil.

Caviar-olive oil:
20 g Søllerød Caviar
20 g Mosto Oro olive oil

Mix and season to taste with a drop of lemon juice. Drizzle over the plate.

Crisp salad

2 Romaine lettuce
2 Frillice lettuce
1 wild chicory

Wash and separate the leaves to serve.

125 ml cream 38%
25ml whole milk
75g glucose
10g honey
65g sugar
375g Scharffen berger chocolate – 70% cacao

For exactly 4 minutes, most gently warm the cream, milk, glucose, honey and sugar together. Fold in the finely chopped chocolate. Set within a suitable container.

For the ‘scrambled’ caviare – fold gently, three generous teaspoons of Baerii caviare into one teaspoon of lightly crushed Baerii caviare with half a teaspoon of really good olive oil.

1l still mineral water
350g sugar
350g pistachio kernels
7g ‘Thick’n’Easy’ ice cream stabilizer (per liter sorbet) – available via internet

This recipe was developed to be finished on a ‘Paco-Jet’ machine – I am most sorry but, if you must make the sorbet, you’ll just have to invest in such a machine. Dissolve the sugar into the mineral water, blend with the pistachio kernels and 7g of the ‘Thick’n’Easy’ stabilizer per liter sorbet. Freeze the sorbet mixture overnight within the special containers.

Run the pistachio water sorbet a minimum of four times on the ‘Paco-Jet’ machine before serving with plenty of caviare by Calvisius. Dress with little pistachio oil, a little pistachio cream & a little hot pistachio ‘financier’ – recipe below.

‘Financier’ –
25 pieces
100g ground pistachio
25g ground almond
125g sugar 5 egg whites
30g honey
15g potato flour
90g butter
The seeds of 1 vava'u vanilla (Tonga) pod

Warm the ground almond, ground pistachio, sugar & egg whites over a bain marie. Mix together the honey and the potato flour – fold into the warm almond batter and warm for a further 12 minutes. Cool slighty and fill small silicone moulds with the batter and bake at 180 degrees for approx 7 minutes.

The fillets of fresh sturgeon are lightly sea-salted overnight. Slice the sturgeon most finely and dress with the caviare vinaigrette. Serve dressed with onion leaf and the slightly warmed puree of poached celeriac.

200g fresh, lightly salted sturgeon – finely sliced for four persons
Celeriac puree –
¼ celeriac – cubed
½ l whole milk
1 large tbsp butter

Under a butter paper, poach the celeriac tender in milk. Blend the celeriac to a fine puree, adjusting with the now, celeriac-milk. Season with a little sea-salt, a touch of juiced lemon and a generous spoonful of butter. Reserve warm but, do not, under any circumstances, re-boil the puree.

Caviare vinaigrette –
1tsp finely chopped challotte
4 tsp fine, fine cut peeled cucumber
4 tbsp olive oil
1 tbsp juiced lemon
4 generous teaspoons Calvisius caviar
2 tbsp fine chives

Gently mix the ingredients together adding the caviare and chives at the very last second, season with a little fine sea-salt and use immediately.

4 small trimmed tournedos á approx. 90g
4 garlic cloves - halved
4 small branches of fresh thyme
1 small slices of fresh foie gras á approx.
50g per piece
4 small sourdough breadcroutons
1 fresh truffle
Olive oil & butter
Aged Baerii caviare

Brush the Tournedos lightly with oil, and brown very well in a heavy cast-iron pan. Add now a good spoonful of butter, thyme & garlic. Roast the Tournedos, carefully, in the pan, basting contantly, with the now caramelised, herb butter. For a beautifully rare Tournedos this process will take four to five minutes. Season the meat well with fresh black pepper and sea-salt. Let the Tournedos rest, whilst you roast the foie gras golden brown.

The Tournedos are served upon a crouton, roasted crisp in the foie gras dripping. A well truffle’d veal sauce, fresh truffle and a well aged Baerii caviare.

The Tournedos being a cut of such low fat content needs a little beefing up – what better way to add a salted, richness to the dish. Aged Baerii was a most logical solution to my gastronomic equation.

Serves 8.

Poached rhubarb:
4 large rhubarb stalks

Top and tail the rhubarb stalks and rinse thoroughly. Boil together equal parts of cider and sugar with some old vanilla pods, then pour over the rhubarb. Let the rhubarb steep until it is tender and cooled down. Sieve out the rhubarb and use the remainder as soup. Season/dilute to taste with lemon juice and water. Cut the rhubarb into 5 cm long pieces and lay in the bottom of a deep dish. The crumble is sprinkled on top.

Skyr-ice cream:
150 g sugar
530 g cream 38%
½ pod vava'u vanilla (Tonga)
150 g trimoline
110 g pasturized egg yolks
1 kg skyr (Icelandic strained fresh cheese)

Bring the sugar, cream, vanilla and trimoline to the boil. Beat in the pasteurized egg yolks. Cool, sieve and stir in the skyr.

Fill the paco cups and then freeze at 22 degrees for 12 hours. Before use, run through paco jet. Otherwise, freeze according to ice cream maker instructions.

Crumble:
250 g flour
250 g sugar
250 g ground almonds
250 g butter

Mix together the dry ingredients then stir in the butter. Crumble out onto a baking sheet and bake at 106 degrees until crisp and golden.

80 g Calvisius Caviar

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.

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.

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.

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.

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.

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.

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.

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.

Serves 8

Apple sorbet:
250 g sugar
250 g water
25 g glucose
500 g Discovery apples, peeled and cored
Little lemon juice

Bring the sugar, water and glucose to the boil and then cool. Mix the sorbet syrup and the apples together and add lemon juice to taste. Pour into an ice cream maker and churn to the desired consistency.

White chocolate granulate:
75 g white chocolate

50 g sugar
55 g water

50 g sugar
55 g water

Using two saucepans, bring the sugar and water to the boil at around 145 degrees. Melt the white chocolate in a mixing bowl then whip at the highest speed while the sugar syrup from the two pans is poured in at 1 minute intervals. Pour the mix onto a tray to cool.

Serves 8

King crab & bisque:
1 kg fresh king crab
1 lemon

Use the same technique as with the lobster, remembering to remove the cartilage from the meat. Roll the raw meat in plastic film tightly and steam at 64 degrees for 20 minutes. Cool in the film. Before use, open the rolls and let dry. Fry very carefully in olive oil and season with salt and piment d’Espelette. Pare the lemon with a lemon rinder and infuse the rind in a saucepan. Boil and let cool then cut into fine strips and serve on top of the crab, on warmed plates.

1)
500 g king crab shells and lobster shells.
1 tablespoon grape seed oil
½ celery stalk
1 shallot
½ peeled parsley root
½ peeled carrot
2 garlic cloves

2)
3 stalks of fresh thyme
2 bottle tomatoes
1 tablespoon of tomato pure

3)
2 dl white wine
1 litre fish bouillon

4)
½ dl whipping cream
2 dl. whole milk

Smash the shells into small pieces and fry gently with the rest of the ingredients from 1). Add the ingredients from 2) and the white wine and reduce down to half the volume. Add the fish bouillon and reduce to ¼ volume. Add the cream and milk from 4) and boil. Season to taste with salt and adjust with lemon juice if necessary. Sieve through a fine sieve.

Jerusalem artichoke puree:
200 g peeled Jerusalem artichokes
10 g salted butter
165 g whole milk
55 g whipping cream
salt and freshly ground white pepper.

Bring all the ingredients to the boil and simmer covered until tender. Season. Sieve and puree the artichokes, adding in a little of the boiling water to achieve a soft, homogenous consistency.

Browned dill-butter and tapioca:
250 g unsalted butter
1 bundle dill
100 g tapioca

Boil the tapioca pearls in ½ litre of lightly salted water until tender. Cool in cold water and season to taste with a little lemon juice and salt.
Brown the butter carefully until golden and when it begins to exude a nutty aroma, remove from the heat and cool to 60 degrees. Blend with the dill and sieve through a coffee filter.
Rewarm to just under 60 degrees and drizzle over the dish with the bisque.

Søllerød Caviar:
80 g Søllerød Caviar

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…

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.

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.

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.

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.

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.

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.

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.

Go all in if you want to try two very different types of caviar, together with Rossini specialties, champagne and the best from our Salmon range. The mild and lightly salted Rossini White Sturgeon caviar and the more powerfull Baerii caviar are both favourites among top Chefs around the world. We recommend "The Luxury Edition" if you really want to spoil customers and employees.
Please don't hesitate to contact us, if you have any questions to our products or our different giftpacks

SAVE 40% ON THE LUXURY EDITION CONTAINING:

- 1 x Rossini Baerii Caviar, 30 grams 
- 1 x Rossini White Surgeon Caviar, 30 grams
- 1 x Möet & Chandon Imperial Brut, 37,5 cl
- 2 x Mother of Pearl spoons
- 1 x Package of blinis (16 pieces)
- 1 x Fillet Rossini, 200 grams
- 1 x Norwegian Longslice Salmon, 100 grams
- 1 x Scotch Organic Longslice Salmons, 100 grams
- 1 x Rossini Salmon Dressing, 185gram
- 1 x Trout roe, 95grams
- 1 x Salmon roe, 100grams

Our "Luxury Edition" are packed and delivered in our special developed giftbags, that will keep the items chilled up to 15 hours after delivery.

Want to customize your own giftpacks? No problem - just contact us at:
Mail: shop@rossinicaviar.com
Phone: (+45) 33 13 53 33