San Pierre Fillet with Asparagus and Caviar in Champagne Sauce
Main Dishes • Author's
Description
San Pierre fillet with asparagus and caviar in Champagne sauce
Ingredients
- Scorpion fish fillet ½ piece
- Asparagus 0 oz
- Olive Oil 0 fl oz
- Red Caviar 0 oz
- Salt to taste
- Ground Black Pepper to taste
- 33% Cream 5 fl oz
- Dry Champagne 5 fl oz
- Fish Oil 5 fl oz
- Leek 5 oz
- Bay leaf to taste
Step-by-Step Guide
Step 1
Season the prepared sunfish fillet with salt and pepper, drizzle with olive oil, shape into a cone, and secure the ends with a decorative skewer. Steam for 5-7 minutes.
Step 2
Blanch the asparagus, peeled and cut at an angle, in salted water for 2-3 minutes.
Step 3
Make the sauce. Wash and chop the white part of the leek, place it in a saucepan. Pour in the champagne and fish stock, add the bay leaf, and reduce by 2/3. Then add the cream and reduce to a consistency similar to liquid sour cream. Strain and adjust to taste.
Step 4
Place the asparagus in the center of the plate, top it with the cooked sunfish fillet, and garnish the dish with sauce and sturgeon caviar.
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