Alaskan Halibut with Soft Scrambled Eggs at Nellcôte ($14)
Chef Jared Van Camp coats Alaskan halibut in the thinnest layer of homemade brioche before searing it and serving it over piperade sauce. He gets the soft scrambled eggs to the texture of hollandaise by whipping them over a double boiler, and caviar finishes the dish.
“Eggs and eggs go great together,” Van Camp says. “Before this caviar, there wasn’t anything offered domestically that even came close to the great Iranian and Siberian caviars. Taste is always first and foremost. The fact that it’s being harvested here in a sustainable way in America is extremely appealing for us.”
Siberian Sturgeon Bullet
“If you look at a cross-section of caviar bullet, it almost looks like a pork belly with giant fat pockets,” Galvan says. “A Siberian sturgeon tends to have a more yellowish kind of fat, like grass-fed beef. And it tends to have a lot more fat, since these animals are smaller.”
White Sturgeon Bullet
“White sturgeons are massive, 60-pound bullets,” Galvan says.” “Siberians are eight to 12-pound bullets, which is a 20-pound whole animal.”
Caviar Service at Sixteen ($225 for an ounce)
Siberian sturgeon caviar is topped with golf leaf and flanked by fried capers and hardboiled egg yolk, to be enjoyed with brioche egg sandwiches.
“Farmed Siberian sturgeon gives you an entry level to caviar that’s affordable and that people can appreciate,” says Chef Thomas Lents. “It’s a bright clean, buttery flavor, not the briny, salty, soft paddlefish roe people are familiar with.”
Brioche Egg Sandwiches with Caviar Service at Sixteen
Salt and pepper meringue and creamy egg yolk sandwiched in brioche are the perfect complement to a pop of caviar. Scoop caviar and capers with a mother of pearl spoon to top your sandwiches.
"It’s just recently with the new farms that they’re producing Siberian sturgeon at the highest levels," Lents says.
Stillness of Ice course at Sixteen
With the stillness of ice course, Chef Lents evokes the experience of walking out in the morning and breaking the first "ice," represented here by fennel water and fennel seed tuille. Underneath you'll find buckwheat tuille, house-smoked and cured white sturgeon, oyster, pickled burdock root, fennel frond and foam and a dollop of Siberian sturgeon caviar.