Divya: Hi. I’m Divya.
Caroline: And I’m Caroline.
Divya: And we’re getting ready for an opulent evening at the Russian Tea Room, de facto home caviar.
Caroline: It was originally designed by the Russian Imperial Ballet for the amusement of Russian expatriates but now it seems that everyone wants to experience the grandeur.
Divya: So, let’s go behind the burner and meet the chefs.
Hi, I’m at the Russian Tea Room with executive Chef Marc Taxiera.
Marc: Hello.
Divya: So Marc, what are we making tosay?
Marc: We’re making our classical preparation of Sturgeon a la Russe. We’re going to take our Sturgeon, it’s about seven ounces, been salted.
Divya: Salted.
Marc: And pepper.
Divya: It’s getting nice and pop, we get that sound.
Marc: We’re going to start out with the onions, we’re going to sweat them.
Divya: Just until they’re translucent or—
Marc: Just as translucent yes. While these are going to get translucent, I’m going to add the tomato.
Divya: Okay.
Marc: Oh these are mushrooms that have been just tossed with some herbs.
Divya: Okay.
Marc: I may add a little bit of white wine.
Divya: And what white wine do you typically like to use?
Marc: Sauvignon Blanc. Now, let’s get check to see how the fish is doing.
Divya: Okay, so you want that kind of golden color?
Marc: Oh yeah, yeah that perfect right there. I’m going to let, I’m going to add the olives now.
Divya: And so why do you add the olives last, is it because they are so pungent flavor and they got a little bit of saltiness to it.
Marc: Yeah, so I’m going to put this in the oven real quick
Divya: Okay.
Marc: Finished the best portion of the dish.
Divya: And that’s a mix of chives and—
Marc: Dill.
Divya: And dill.
Marc: I’m going to go ahead and add some butter. I’m going to go ahead and add some sour cream.
Divya: And is that full fat sour cream?
Marc: It is, it is.
Divya: I’m assuming so.
Marc: And then I’m just going to go ahead and—
Divya: It just kind of melts in.
Marc: Now to melt them, you want to do it over away from the heat so you don’t break the sour cream.
Divya: Exactly. Now, our fish looks like it is absolutely ready to go.
Marc: It is.
Divya: It’s got that golden color to it, ready to eat.
Marc: Let’s go.
Divya: So, for people at home who want to get this luxurious feel offer, what you can do is you can just cut of a ton of a can and use it.
Marc: Yeah usually—
Divya: And you kind of do the same thing
Marc: Usually, it’s about a size of a tuna can.
Divya: Exactly.
Marc: I was going to finish it with a little bit of Siberian caviar.
Divya: So, I’m here with Chef de cuisine, Petrous: Moldovan. What are you serving us?
Petrous: Okay about here, we have a Caviar Parfait which is a light dessert because after a good mea, you don’t want heavy deserts, not too sweet either, so that’s why we have the caviar to let go of the old balance; sweet and salty. The chocolates adds a little bitterness to it so it’s not too sweet, not salty, it’s like everything together.
Divya: It just combines perfectly.
Petrous:: Exactly.
Divya: So let’s try it. There we go.
Petrous: You need to get the chocolate at the same time to get a little bitterness.
Divya: I’m going to take a little bit of the chocolate.
Caroline: This is delicious. The combination of the sweet mixed with the caviar, it’s exactly as you said; it’s salty and sweet mixed together. The taste is unbelievable.
Divya: It’s so very light and array. It’s sort of like heavenly in some way.
Petrous: Like you’re eating a cloud.
Caroline: Yes.
Divya: It is like eating a cloud.
Caroline: Exactly.
Divya: What a splendid evening at the Russian Tea Room where we tasted some delectable caviar.
Caroline: We discovered that caviar can be sprinkled throughout your meal; your appetizers, your on trays and even your desserts too.
Divya: For Behind the Burner members, you can enjoy the special opportunity to taste world class caviars at home.
Stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire. Cheers!
Caroline: Cheers.
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