Trout Roe "Caviar"
Trout Roe is less famous than caviar or salmon roe, but these lighter pearls are filled with tangy brine that give you a whole new appreciation for roe. Caviar Connoisseurs will enjoy expanding their horizons with this selected Trout Roe.
Meticulously processed roe from rainbow trout at least 2-3-years old. After harvesting, the eggs undergo a special process which is our carefully-guarded secret. Packaged in glass jars and then pasteurised.
Ingredients: Rainbow trout roe (Oncorhynchus mykiss), salt
Recipe: Risotto with sparkling wine and trout eggs
Ingredients (about 3 pax):
240g Carnaroli rice
20g chopped onion
2 dl dry sparkling wine, vegetable stock
60g grated Parmigiano Reggiano
Trout Roe Eggs
Salt and white pepper, fennel pollen for garnish
Gently cook the onion in oil and butter until translucent, do not let it brown.
Add the rice and toast it for a few minutes, pour in half the sparkling wine and allow it to evaporate. Gradually add the boiling stock a little at a time, stirring often. When the rice is nearly cooked pour in the rest of the wine and complete cooking. Adjust the seasoning with salt and freshly-ground white pepper. Remove from the heat, add the butter and Parmigiano Reggiano and stir gently until the cheese has melted and the rice is creamy.
Put a serving of risotto on each plate and garnish with a tablespoon of trout eggs and a tiny pinch of fennel pollen.