Ossetra caviar is one of the most prized caviars in the world - 'ossetra' is simply the Russian term for sturgeon. You should be able to buy it from any decent deli. Once you've found it, this exciting sea bass blinis recipe from Robert Thompson should be your first creative challenge.
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Combine the salt, sugar, zests, pepper and chervil, mixing well
100g of sea salt
100g of brown sugar
1 orange, zested
1 lime, zested
1 lemon, zested
1 tsp black peppercorns, crushed
1 tbsp of chervil, chopped
Using the zest mix, make a thin layer the same shape as the fish on a plastic tray, then place the fillet skin-side up on the salt and pack the remaining salt on top. Cover and refrigerate for 12 hours
1 600g wild sea bass fillet, scaled and pin-boned
Remove as much of the salt mixture from the fish as possible and then rinse very well under cold water. Pat the fish dry and then put skin-side down on a board
Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh
Slice the fillet crossways as thinly as possible; you need 3-4 slices per blini. Dress with a little olive oil
1 tbsp of olive oil
To plate put 3-4 slices of the seabass on each blini, add a little crème fraiche and then finish with the osetra caviar and a little chervil