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INDACO caviar has a delicate and pleasant taste with hints of dried fruit and seafood.
With a delicate taste, it is suitable for those who want to approach caviar.
A curiosity
It is endemic to the Pacific coasts of North America between Alaska and Baja California.
By the second half of the 19th century, caviar production had reached such a level that it was served as an accompaniment in American bars, much as we do with “peanuts” today. It seems that the high salt content that served for preservation encouraged thirst and, consequently, drinking.
Pairings
A crisp white wine is a good choice; a dry white Burgundy, such as Chablis, or a more austere Chardonnay pair well with the delicate flavor of the caviar.
100g of caviar provide approximately 260 kcal divided as follows:
A source of vitamins and omega 3
With its high content of monounsaturated fats and omega 3 , health-friendly lipids, caviar could be considered an ally of the heart and arteries.
Other nutrients include various proteins, vitamin A , B vitamins , vitamin D and numerous minerals, including calcium and phosphorus , iron , magnesium and selenium .
Recommended Recipe
Ingredients for 4 people:
4 potatoes (possibly choose potatoes of the same size)
4 tablespoons of Caviar
250 g of Crème fraîche (alternatively use sour cream)
2 teaspoons Himalayan pink salt
1 teaspoon freshly ground black pepper
Preheat the oven to 200°C.
Wash the potatoes carefully, dry them and cut a piece of potato, lengthwise so that it remains straight on the baking sheet. (Do not peel them).
Using a melon baller, make a hole on the surface, creating a small groove where you will add the seasoning once cooked.
Wrap each potato in foil. Place them on the baking sheet. Bake for 45 minutes.
Meanwhile, prepare the cream: in a small bowl add the Crème fraîche, a drizzle of extra virgin olive oil, salt and pepper and mix the ingredients well with the help of a spoon or a whisk until you create a smooth cream.
Once the potatoes are ready, all you have to do is remove them from the foil, place them on a serving dish, add the cream on top and finish with a spoonful of Canaletto Caviar.
Recipe by Chef Jonathan Trivellato