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Home-grownproduct passes the blindfold
taste test
Caviar production in
Hungary may sound an
unlikely proposition but this
year the Arany Kavir restaurant
began selling superb caviar and
smoked sturgeon produced in the
nation and seasoned by head chef
Szsa Nyiri under the name Arany
Kavir Gourmet Selection.
We have been dealing with
caviar for 15 years and of course pay
attention to its high quality, Nyiri,
a co-owner of the District I restau-
rant, told The Budapest Times. The
restaurants name is reflected in the
menu, where diners can now find
both Russian beluga caviar, which
costs EUR 200 per 30 grams, and
the cheaper home-grown alterna-
tive for EUR 66 for 30 grams.
Sturgeon in itself is not alien to
Hungary. Before waterworks were
built along the Danube and the Don
in 1977, the fish that are famous for
their caviar swam as far as
Budapest, where they were fished.
Recipes for preparing sturgeon can
still be found in old Hungarian
cookbooks.
After the prices of Russian and
Iranian caviar reached astronomical
levels and strict fishing quotas in the
Black Sea were introduced for stur-
geon, we had difficulties with caviar
supplies and sought an alternative,
co-owner Attila Molnr explained. A
chance meeting with the owner of a
sturgeon factory in Bkscsaba was
therefore a stroke of luck for the
restaurant.
Hungarian production
The factory has been around for
eight years and collected the first
caviar harvest this year. It takes
seven to eight years until the fish are
sexually mature and the roe can be
removed. The breeding station
covers about two hectares and
consists of several basins in which
the water is constantly circulated
and filtered to keep the fish in the
best of health. The Siberian stur-
geon is being bred for Arany Kavir
in just a few of these basins and can
be harvested twice a year when the
weather is cold (at the end of April
and in October-November).
The result
Nyiri has developed a technique
to smoke the meat of the sturgeon
using particular salt types from
various regions of the world, in
batches of 80 to 100 kilograms over
beech wood. The tasty product does
not contain any preservatives and
can be kept for only 30 days. The
caviar on the other hand needs only
to be lightly salted and keeps for
around eight months.
By producing in Hungary we can
be in control of the caviar and can
guarantee its quality, Molnr said.
In taste it can compete with beluga
caviar if not in size. That is
confirmed by the restaurants regular
guests, who are very happy to dine on
the Hungarian version instead of the
imported caviar. In blind tastings
here and abroad they say the
response has been excellent.
Further types to come
We have already planned to intro-
duce two other types of fish and
thereby other tastes to our selection:
osetra and sterlet. They are already
being bred, Molnr said. Both the
smoked sturgeon and the caviar can
be bought in the restaurant or on the
website www.aranykaviar.com, which
has information about the Arny
Kavir gourmet selection and prices.
Ines Gruber
We opened our restaurant in the heart of the city
only two minutes walk away from the Basilica in
Arany Jnos Street. We offer a wide range of
dishes from the traditional Hungarian cuisine as
well as specialities from the Mediterranean. Our
dishes are served with bakery wares fresh and warm
from our own oven. Our chef and the rest of our
friendly team working closely together guarantee
the highest quality of food and service. Good food
needs the accompaniment of good drinks we
recommend a range of Hungarian and international
quality wines, a wide selection of cocktails and
coffee varieties. Our restaurant is fully air condi-
tioned and a terrace also welcomes our guests.
SSppeenndd aa ffeeww vveerryy pplleeaassaanntt hhoouurrss aass oouurr gguueesstt..
KHEIRON
Cafe & Restaurant
H-1051 Budapest
Arany Jnos u. 17.
RReesseerrvvaattiioonnss::
06-1 269-1176
www.kheiron.hu
WWhheerree ggaassttrroonnoommyy mmeeeettss mmyytthhoollooggyy aanndd aarrtt..
...An old house where the stomach
and soul cheers
...An old house where the stomach
and soul cheers
...An old house where the stomach
and soul cheers
...An old house where the stomach
and soul cheers
Mkus u. 22, 1036 Bp.Open: Daily 12.00-24.00
Tel.: (1) 250-4241,368-0613
Fax: (1) 387-6049www.kehli.hu
...An old house where the stomach
and soul cheers
Khli VendglKhli Vendgl
115518 OCTOBER 24 OCTOBER 2010 THE BUDAPEST TIMESEE
AATT
IINNGG
OOUU
TT
ww breakfast from 9am
ww international cuisine
ww pleasant atmosphere
ww private and company events
SSUUNNNNYY LLOOUUNNGGEE
Bp., 1035 Szentendrei t 36/a
Tel.: +36-1-367-3494
www.sunnylounge.hu
V. Zoltn u. 16(next to Szabadsg tr)
Reservations:331-4352
To advertise in
THE BUDAPEST TIMES
BUDAPESTER ZEITUNG
EATING OUTcall 453-0752
Hungarys own caviar
Arany Kavir co-owners Attila Molnr and Szsa Nyiri with their new caviar and smoked sturgeon products marketed under the name AranyKavir Gourmet Selection.
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