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Butler Training – Beef Wellington

By SABA Student

Cooking and Caviar Service at the Butler Academy


At the Butler Academy we pride our selves on excellent training, we focus on traditional cooking and modern healthy cooking methods which suits every household.


Today at the Butler Academy we looked at “Haute Cuisine”  one dish the Butler will be serving is “Beef Wellington” with Pont Nuff  potatoes, Carrots Ala Xander Au Orange.

Take a look at the Butler Recipes below:


~ Beef Wellington ~

What an extraordinary yet simply a easy dish to prepare.

Sealed fillet seasoned with salt & pepper & some love…

Accompanied with fried onion, mushroom, bacon and love then place on homemade puff pastry.

Place the fillet on top of the mixture and spread a lovely Dijon preferably mustard and wrap tightly packed with the puff pastry.

Place in a preheated oven after basting again with love.

Bake until golden brown and enjoy.

O_o ,.. { Beautiful with

risotto, pommes al forno and a well paired Chardonnay. }

By Awenand – Class of October 2012



Caviar Service, at the Butler Academy it is essential for each Butler to understand Silver Service and how to serve Caviar.


There are three types of Caviar; Beluga, Sevruga, Osetra which are from the Sturgeon fish normally found in the Caspian see, however farmed Caviar in Spain is also popular.


Butler Service Caviar


Answer: Caviar is fish roe or eggs, sieved to remove fatty tissues and membrane, and lightly salted with non-iodized salt. This is an old preserving and curing method that is still effective today.


Of course, all female fish lay eggs to reproduce, so they all have roe. However, not all fish roe is suitable for nor considered to be caviar. By most definitions and to a purist, true caviar comes from the sturgeon and the sturgeon alone.


The sturgeon is a saltwater anadromous fish (meaning it moves to freshwater to spawn), which makes its home in the Black and Caspian Seas between Europe and Asia, and also the Pacific Northwest and Southern Atlantic coasts of the United States.


The sturgeon can grow to over 3,000 pounds, but usually averages about 60 pounds. The flesh of the fish, as well as its prized eggs, is quite delicious.

The most prized caviar comes from the Beluga, Osetra, and Sevruga varieties of the Sturgeon Fish. Nowadays you will also find caviar from other fish varieties, including salmon, lumpfish and tuna, as well as in different forms.

Ok, we all should know that caviar is the generic term for

the roe of the Sturgeon fish that live in the Caspian Sea which is bordered by Iran and Russia. The Sturgeon is under constant threat of possible extinction through over fishing as it is the pregnant females who are harvested. How can there be fresh new stock when the eggs are so sought after – a fishy Catch-22. They are mature at around 20 years!


The end result, of course is rocketing prices, and a massive black market of smugglers and counterfeit caviar [sic]. Add to that the general poverty and political uncertainty of this area of the world and it’s a worrying recipe.

The word caviar is over-used (of course) and we’ve all seen poor imitations on our supermarket shelves: Paddlefish Caviar, American Caviar and the like. That’s not to say that these are not tasty fish roe, they are (especially Salmon Roe in our opinion) but the eggs of the sturgeon are on a different taste level. Much as vintage champagne such as a Dom Perignon is to the standard non-vintage, blended regular Moet & Chandon.

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