Most chefs use caviar as garniture on a dish, but not two-starred Michelin chef Eric Vildgaard of Jordnær in Copenhagen. Instead, he uses the extravagant product as the main feature and builds dishes up around it.
If anyone knows how to combine caviar with other best products, then it’s Chef Eric Vildgaard. His passion for this delicacy is always impeccably present in Jordnær’s menu.
“I love caviar. I can still get goosebumps all over when I taste it. The sensation is almost erotic and at Noble Russian Caviar in Bulgaria, they make some of the world’s best, if you ask me. The production is without compromise and without additives. The result is a beautiful product, devoid of the metallic taste that you often find in caviar that has been preserved with borax. When I tasted the Beluga Sevruga caviar used in this dish, my first thought was “black currants! This needs blackcurrants.” 
The eggs used in this dish come from a cross between a Beluga sturgeon and a Sevruga sturgeon, and the resulting caviar has the richness and egg-like notes of the Beluga along with an elegant acidity from the Sevruga. In this dish, the green acidity of the black currant wood in combination with the richness and acidity of the caviar is simply a superb match.
It’s culinary minimalism brought to the next level.
PrintNoble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood
Ingredients
- MISO SAUCE
- 80 gr creme fraiche 48%
- 40 gr whole milk
- 15 gr quality white miso
- 0,03 gr Xantana
- 1,2 gr salt
- BLACKCURRANT WOOD OIL
- 200 gr freshly cut blackcurrant wood branches
- 200 gr grape seed oil
- 50 gr Beluga Sevruga caviar
Instructions
- MISO SAUCE
- Whisk all the ingredients together, strain and set aside.
- BLACKCURRANT WOOD OIL
- Beat the branches so that they open up. Break them apart, cover with oil and confit at 60’c for 4 hours, strain and cool down.
- ADD CAVIAR
- Cuisine: Nordic
Learn more about Jordnær through their website and this love story.
