Gordon Ramsay Is Stunned by Farmed Caviar; Makes Lobster & Caviar Salad

one of my favorite ingredients in the world sums up food in its finest and most prestigious form very decadent

caviar

very nutty very creamy and is full of flavor like individual pearls exploding in your mouth absolutely delicious but classic wild

caviar

is under threat sturgeon and The Caspian Sea are overfished and on the verge of extinction so the search is on to find alternatives quickly, so I'm looking for something sustainable and affordable to blow the beluga out of the water as far as taste and texture goes. I won't find it in Knightsbridge. I have come to Andalusia, in the south of Spain, where for the last 25 years one of the best kept secrets of the Mediterranean has been hidden.

If this caviar is as good as the real McCoy, the proper beluga, then this could be a surprising find here in Spain. It is the water that flows through it. These mountains led the owners of Rio Frio Caviar to establish a farm here after seven years of searching for the perfect source. The export manager and his British colleague Keith Jaggart will show me around. Hi Gordon, how nice to meet you right now? In one semester you look like a 12. Now I didn't think it was possible to grow sturgeons. Why here, in the center of Spain, precisely, the water temperature is 13 to 15 degrees all year round and that is because we have the source? from the spring 200 meters from where we are, drinkable, drinkable and natural, which is a benefit for the sturgeon of course, so are we talking about as good as wild or better?

I would say it's best if you have a large pair. from cohounders you know I think it's honest, yes, first, Keith will take me to see the tiddlers, that's so ugly, yes, yes, so delicious and delicate, yes, but it'll be eight years before we can tell the children apart little girls with a lot of money who can be anything. up to 20 years before their caviar is ready for harvest, oh god they are everywhere but first I have to catch one, if you can grab the head, prehistoric distant relatives of the shark, these big mothers weigh almost 60 kilos and must be examined. for the caviar, they are scooped out of the water by hand, let's move on, it's absolutely beautiful, so how old is this one?

It would probably be between 18 and 19 years old. For almost half of that time the valuable eggs of this fish have been developing to size. and the condition is checked using ultrasound, you can see almost every egg I miss, honestly, identical to going with your wife for an ultrasound. Little Ky Jelly Robin look for a little heartbeat and I'll send it, there are two hard ones, you have twins. except here we are looking at between four and a half to five kilos of caviar, the trick is to catch the eggs at their optimal quality before the fish spawns naturally, but this beauty is not ready yet, we will possibly give it six months, right ?

It's another scan to the right and we see how it goes if we try to turn it over, yeah, come on, okay, oh, okay and then we push it in slowly, very, very calmly, when the sturgeon is ready, they kill them and send them to search. clinical extraction this looks like an operating room hello today the chief sturgeon surgeon Javier is trusting me with the scalpel it's too deep again that's good just keep going a little that's perfect okay let me see oh I can see caviar yes, it starts very low I wish you had told me Jesus Christ, look at all that caviar there, look at that, up there, my God, okay, then you can see, look at that Jesus Christ, see how many eggs there are, look at all the caviar there.

Like a bathtub full of cabbage, how much is there? I'm surprised you don't have a security guard for every sturgeon there. Know? Would you mind trying some? Please, no, go ahead. Incredible, it needs a little salt. In terms of flavor, its extras are like a treasure. I couldn't wait to learn how to transform these freshly harvested eggs into the delicacy I know and love, so shall we process? Process me now, I'm coming home. See you later, first. The eggs separate from the membrane, so you just gently rub them holding the membrane and we don't burst the eggs this way.

That is beautiful. How much is that worth there now? Keith talking about over £10,000, oh my god, so there they are. rinsed in cold salted spring water before adding sea salt to dramatically improve the flavor of the caviar. I don't want to increase the 10 grams, okay, put your fingers in and it lasts here faster, faster, okay, very creamy for me, it doesn't need anything. plus salt, which is delicious, seasoned to perfection and aged for four months, the caviar in this tin alone will be worth three and a half grand thank you, thank you, I'm pretty good, yeah, this really gives wild caviar a run for its money and I have the perfect recipe to show it off.

Potato and

lobster

salad

with the most amazing mayonnaise and that special

farmed

caviar. Tie two

lobster

towels with string while the lobster cooks. The tail stays nice and straight coated for six to seven minutes. Bay leaf Lime lemon Fennel star in its coriander explosion burst all the potatoes while it cooks mayonnaise add mustard powder and white wine vinegar to the egg yolks beat beat beat slowly add the olive oil if we don't beat it enough , now break it up a little bit in the exciting part a little bit of truffle oil two or three drops beautiful lobster, it's nice and straight so it's much easier to slice the potatoes, season and drizzle with olive oil, sauté the potatoes and give the lobster a burst of heat in the pan, literally 30 seconds each side which prevents the lobster from becoming too chewy and enhances the flavor, lightly dress the

salad

and serve five nice potato slices five nice medallions of lobster a teaspoon of truffle mayonnaise on the potato finishing the salad with this baby look at that absolutely incredible my God It has to be the perfect dish for the last supper a salad of potato, lobster, truffle mayonnaise and the most spectacular caviar you can