“With the help of these incredible products and much effort, I was awarded the longed-for star”

Diego Gallegos | Secrets | Recipes with Caviar de Riofrío

Diego Gallegos

“With the help of these incredible products and much effort, I was awarded the longed-for star”

Diego Gallegos | Secrets | Recipes with Caviar de Riofrío

Poached egg, mushroom panaché and caviar

How to make it: Bring water to a boil. Brush a sheet of cling film with oil. Crack the egg into the cling film and tie it to form a little package. Place the egg into the boiling water and cook for five minutes. Clean the mushrooms well with the help of a tea towel.…

Smoked sturgeon ‘causa limeña’

How to make it: For the layered potato casserole Boil the potatoes with the skin in plenty of water. Peel the potatoes while still hot (they are easier to peel). Grate thinly with the grater. Add the lime, extra virgin olive oil, salt and pepper paste. Mix all ingredients together until smooth. For the filling…

Large red prawn and caviar carpaccio

How to make it: Peel and devein the prawns. Place the prawns on cling film and smash them flat until obtaining a thin layer. Cut the smashed prawns using a round cutter and place on the freezer, so they keep the shape. Serve on a plate with a little olive oil and the caviar on…

Tomatillo, sturgeon confit and basil salad

How to make it: Halve the tomatillos. Shred the sturgeon irregularly. Prepare a vinaigrette with the extra virgin olive oil, sherry vinegar, salt and pepper. Mix well and drizzle over all other ingredients. Toss well in a bowl and serve in a soup dish with the basil leaves.

Sturgeon and onions

How to make it: Heat the extra virgin olive oil in a frying pan. Throw in the garlic. When the garlic starts to brown, add the onion. When the onion is tender, add the sturgeon and wait for it to brown on all sides. Add the spices, water and wine. Let it boil and set…

Sturgeon, mashed mushrooms and gravy

Preparing the sturgeon confit: Heat oil in a pan to 60ºC. Add the sturgeon loin. Cook for 12 minutes letting it confit slowly. Clean the mushrooms well and cut into small dices. Salt and sauté in a little oil. Add the milk and a pinch of salt and bring to a boil. Once it is…

Fried egg, bacon and caviar

How to make it: To fry the egg, add oil to a frying pan, filling it no more than half full. Heat it to 180ºC. Crack the egg into the pan and drizzle the hot oil over the yolk with the help of a skimmer. Remove, drain well, and serve. Cut the bacon into fine…

Sturgeon confit nem

How to make it: Cut the onion into julienne strips and grate the carrots. Cook the carrots and onion in a large frying pan. When the onion becomes translucent, add the sturgeon confit and the two sauces. Stir well. Let it stand.   Making the nem: Cut a filo pastry sheet in two, approximately 15…

Bluefin tuna tartare and caviar

How to make the tartare: Cut the tuna loin into 0.5 cm x 0.5 cm cubes. Cut the avocado in the same way as above. Put the tuna and avocado into a bowl. Add the kimchi sauce and sesame oil to flavour the mix. Serve on a plate shaping the tartare with the help of…

Oysters and caviar

How to make it: Open the oyster carefully to avoid breaking the shell. Clean it and serve it directly in the shell. Squeeze a few lemon drops and top with the caviar. Serve in a bowl over ice.

Omelette and caviar

How to make it: In a bowl, beat the eggs. Add the milk and Alma de caviar and continue beating until obtaining a homogenous mixture. Heat a little olive oil in a frying pan. Pour the beaten eggs into the pan. Wait for a few seconds until the omelette is set and very carefully turn…