Rio Frio Recipe Book

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INTRODUCTION In Riofrio (Granada, Spain) we produce one of the world’s best caviars. Learn how a combination of time, effort, tradition, technology and research can give outstanding results. This Acipenser naccaii sturgeon is a 250 million years old living fossil that we have managed to save from extinction on our fish farm. We raise this slow growing species for an average of 18 years before harvesting the caviar, which is full of nuances in flavour and colour. We guarantee that our caviar is so fresh that these subtle nuances are not masked by preservatives, time and excess salt.
 Silky and delicate to the touch, you can distinguish each round, whole egg in your mouth. A noble, elegant taste with a sea breeze aroma and a long aftertaste that reveals a hint of cream and nuts. 
 This is a collection of recipes made by us, for you. To inspire and to experiment with modern cooking techniques with our products.

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GLOSSARY

Tomato Tartare & Caviar Lobster & Caviar Mozzarella & Caviar Lentils & Caviar Sous vide Egg & Caviar Blinis & Caviar Salmon Tartare & Caviar Panacotta & Caviar Vol-au-vent Salmon & Caviar


TOMATO TARTARE & CAVIAR WITH MAYONNAISE


INGREDIENTS yield 4 servings

• 100ML HOMEMADE MAYONNAISE • 200G TOMATOES, peeled, seeded and thinly diced • 50g ONION, thinly diced • 3 leaves of OREGANO • 10G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Combine diced tomatoes, onion and mayonnaise in a bowl and mix well. Season with salt and pepper. Put a spoonful of tomato tartare on a plate topped with caviar and garnish with oregano.

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LOBSTER & CAVIAR


INGREDIENTS yield 4 servings

• 1 LOBSTER • 100G TOMATOES, peeled, seeded and thinly diced • 100G ONION, thinly diced • 100G MAYONNAISE • 30G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Boil the lobster in hot boiling water for 18 minutes. De-shell the lobster and dice into small pieces. In a separate bowl, combine together chopped tomatoes, onion and mayonnaise. Seasoned with salt, pepper and olive oil. In half shell lobster, spoon over a generous amount of tomato mixture, topped with diced lobster and caviar on top.

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MOZZARELLA & CAVIAR WITH FRESH BASIL.


INGREDIENTS yield 4 servings

• 200G FRESH MOZZARELLA • 10G FRESH BASIL • 50G TOMATO MARMALADE • 10G BEETROOT CHIPS • 10G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Slice mozzarella and set aside. In shallow dish spoon tomato marmalade, arrange slices of mozzarella and topped with caviar. Garnish with basil leaves, beetroot chips and drizzle with olive oil.

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LENTILS & CAVIAR

WITH FRESH CAPPUCCINO CREAM.


INGREDIENTS yield 4 servings

• 250G PRE-COOKED LENTILS • 50ML CREAM • 50ML VEGETABLE STOCK • 50ML CRÈME FRAÎCHE • 10G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Combine lentils with cream and vegetable broth in a blender. Blend until smooth. Add a quenelle of crème fraîche and topped with caviar. Finish with a few drops of olive oil and season with salt and pepper.

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SOUS VIDE EGG & CAVIAR WITH POTATO CREAM.


INGREDIENTS yield 4 servings

• 1 EGG • 100G POTATO • 100G BUTTER • 100G MILK • 30G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Cook egg sous vide for 24 minutes at 64C. In a pot, cook potatoes in salted boiling water till soft. Remove and pass it through a sieve. Combine milk, butter, salt and pepper while mash potatoes are still hot. Present the mash potato with egg and topped with caviar.

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BLINIS & CAVIAR

WITH PICKLES AND ASTURIAN BUTTER.


INGREDIENTS yield 4 servings

• 100G CAVIAR • 2PC PEARL SPOON • 20G PICKLED ONION, thinly diced • 20G PICKLED GHERKINS, thinly diced • 50G ASTURIAN BUTTER • 10PC BLINIS

Method: Combine diced pickled onion and gherkins in a bowl and add some olive oil. Cut the butter into squares and leave it to room temperature. In a platter, arrange blinis, pickles, butter and pearl spoon with caviar in the center

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SALMON TARTARE & CAVIAR IN DASHI BROTH.


INGREDIENTS yield 4 servings

• 100ML HOMEMADE MAYONNAISE • 200G SALMON FILLET, thinly diced • 50G ONION, thinly diced • 1 SHEET OF KOMBU • 100ML SOY SAUCE • 10G KATSOBUSHI • 10G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Thinly dice salmon and onions. Place in a bowl and combine with mayonnaise, salt and pepper. To make dashi broth, rehydrate kombu in water and bring to a boil. Add katsobushi and soy sauce. Strain broth through a sieve and reserve broth. To serve, spoon salmon tartare in a bowl topped with caviar and pour some dashi broth carefully into the bowl.

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PANACOTTA & CAVIAR WITH ROSE PETALS AND CUCUMBER.


INGREDIENTS yield 4 servings

• 500ML CREAM • 3PC GELATIN SHEETS • 1 CUCUMBER • ROSE PETALS • 20G CAVIAR • SALT • PEPPER • OLIVE OIL

Method: Soak the gelatin sheets in cold water, in a pot heat the cream and dissolve the gelatin sheets and mix well. Season the mixture with and pour into molds carefully. Remove mixture from mold and place on plate topped with caviar. Garnish with rose petals and cucumber slices.

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VOL-AU-VENT SALMON & CAVIAR


INGREDIENTS yield 4 servings

• 5 SLICES SMOKED SALMON • 50G CAVIAR • 1 CUCUMBER, thinly sliced

Method: Fill Vol-au-vent with slices of smoked salmon and topped with caviar. Thinly slice cucumber and topped with caviar.

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