KHAVYAR: A Louisiana Food?

Introducing exotic ingredients to familiar dishes

by

While the strict definition of “caviar” refers to salt-cured eggs of the sturgeon species, new Louisiana-based purveyor KHAVYAR finds plenty of fish in the sea (and river and lake) for their selection, which extends to affordable domestics like the American Paddlefish (spoonbill), or bowfin from Louisiana marshes. The fish eggs once considered the luxe fodder of Russian gangsters and Scrooge McDuck are making a comeback in certain unexpected circles. “It really surprised us to see a young female audience showing interest,” said Patrick Brown, founder of KHAVYAR, who credits the demographic’s adventurous spirit. And lovers of Louisiana cuisine shouldn’t shy away either. Chef Holly Goetting of Charley G’s Seafood Grill in Lafayette has worked up a few recipes for introducing roe to your table: Abita BBQ Shrimp and Cheddar Grits topped with Amia Calva; Shrimp Remoulade crowned with American Spoonbill (pictured above); and even Fried Oysters Eggs Benedict finessed with top-of-the-line Osetra Belgian. khavyar.com. 

Abita BBQ Shrimp & Cheddar Grits with Khavyar's Amia Calva

From Executive Chef Holly Goetting

Yield: 4 servings

Ingredients

For the shrimp:

  • 16-U12 head-on wild shrimp
  • 2 tbsp. Olive oil
  • 1 bottle Abita Amber (or any other beer that you like)
  • 1 sprig of rosemary
  • 1/4 cups Worcestershire sauce
  • 1/2 lemon, juiced
  • 1/4 cups blackening seasoning
  • 4 pats of butter
  • 1 oz. Amia Calva
  • Garnish: chopped green onions and parsley  

For the grits:

  • 3+ 1/2 cups milk
  • 3/4 cups grits
  • 2 tbsp. butter
  • 1/4 tsp. salt
  • 1/4 lb. cheddar cheese, shredded

Method

For the shrimp: In a medium sauté skillet heat olive oil on high heat, add shrimp to pan and sear about one minute on each side. Deglaze with Abita beer until it starts to simmer add Worcestershire, lemon juice, rosemary and blackening seasoning let reduce for 2 to 3 minutes. Turn off heat and mold (or swirl) in butter and green onions and parsley.

For the grits: In a medium sauce pan heat milk and butter until it boils. Whisk in grits and reduce heat to low and let simmer for 10 minutes, turn off and add cheddar cheese.

To plate: Plate grits in the middle of your bowl and place shrimp around the grits and pour sauce over shrimp. Garnish with green onions, parsley, and Amia Calva.

Fried Oyster eggs benedict with Khavyar’s Osetra Belgian

From Executive Chef Holly Goetting

Yield: 4 servings

Ingredients                                                                                                      

  • 32 oz. freshly shucked oysters                                                                           
  • 1 cup Worcestershire sauce  
  • 1/4 cup sriracha                                                                                                    
  • 1 cup all-purpose flour
  • 1/4 tsp. salt and pepper
  • kosher salt
  • canola oil for frying
  • fresh croissants, sliced
  • 4 poached eggs
  • Hollandaise, recipe follows
  • For garnish: chopped chives & 1 oz. Osetra Belgian

For hollandaise:

  • 6 eggs (only yolks)
  • 1 lb. butter (clarified)
  • 1 lemons (juiced)
  • 1 tsp. Tabasco
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. white wine vinegar
  • pinch of salt

Method

Make hollandaise: Put everything in blender except butter, turn on add butter in slowly. Set aside in a warm spot.

For eggs benedict:

  1. Drain the oysters and place in a small bowl. Marinate the oysters for 15 to 20 minutes in the Worcestershire-sriracha mixture. Place flour, salt and pepper in a brown paper bag, close and shake.
  2. In a large heavy bottomed pot, pour enough oil to fill halfway. Heat until a deep frying thermometer reaches 360 degrees F.
  3. Drain oysters and place in small batches in the brown bag, close and shake. When the oil has reached 360 degrees F, place oysters in pot and be sure not to over crowd. Cook, turning once until golden brown and cooked through. Repeat with remaining oysters. Remove to a paper towel and rest.
  4. To serve, place desired amount of oysters on a slice croissant. Topped with poached eggs and hollandaise and sprinkle Osetra Belgian on top of the Hollandaise and egg. Serve with favorite breakfast potatoes.

Shrimp Remoulade with Khavyar’s American Spoonbill Remoulade

From Executive Chef Holly Goetting

Yield: 8–10 servings

Ingredients

  • 1/2 bunch parsley, chopped finely
  • 1/2 bunch green onions, chopped finely
  • 1/2 yellow onion, chopped finely
  • 1/2 red bell pepper, chopped finely
  • 1/2 cup lemon juice
  • 2 tbsp. minced garlic
  • 1/4 cup horseradish
  • 1 + 1/4 cup mayonnaise
  • 1 tbsp. creole mustard
  • pinch of cayenne
  • 1 tbsp. Worcestershire sauce
  • salt and pepper to taste
  • 16 large gulf shrimp, peeled and deveined
  • 1 oz. American Spoonbill
  • 1 french baguette, cut on a bias and toasted

Method

  1. Finely chop first 4 ingredients. Mix the rest of the ingredients together. Will hold for up to 2 weeks in the refrigerator.
  2. In a medium sauce pot bring 8 cups of water to a boil. Add in a cap full of crab boil, and add in shrimp. Cook for about 2 minutes or until the shrimp are pink and firm. Strain off water and place in an ice water bath until cooled throughout. Dry off shrimp on a paper napkin. Set aside.
  3. Toss shrimp in the remoulade until thoroughly coated. Place shrimp on a serving plate and top with American Spoonbill. Enjoy with crispy bread.