Sturgeon Stroganoff with Potato Croquettes
Main Dishes • European
Description
This recipe was shared with us by John Smith, the head chef of 'The Seafood Place'.
Ingredients
- Potato 10 oz
- Parmesan Cheese 0 oz
- Chicken Egg 4 pieces
- Breadcrumbs 0 oz
- Milk 0 fl oz
- Wheat Flour 5 oz
- Fish Oil 5 fl oz
- Oyster Mushrooms 5 oz
- Pickled Cauliflower 0 oz
- Oyster Mushrooms 0 fl oz
- Sour Cream 0 oz
- Dijon Mustard 0 oz
- 33% Cream 0 fl oz
- Shallot 0 oz
- Fillet of Sturgeon 5 oz
- Vegetable Oil 2 spoons
- Dorbly Cheese 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Herbs to taste
Step-by-Step Guide
Step 1
Wash the potatoes, wrap them in foil, and bake in the oven at a temperature of 180-390°F for one hour. If the potatoes are small, 45-50 minutes will be sufficient.
Step 2
Peel the cooked potatoes and grate them.
Step 3
Grate the Parmesan and mix it with the yolk of 2 eggs, salt, and pepper, then combine it with the potato mixture. Form the resulting mass into balls.
Step 4
Beat 2 eggs and milk together until smooth to create the batter. Dip the potato balls first in flour, then in the batter, followed by breadcrumbs, and then back into the batter and breadcrumbs again.
Step 5
Heat a skillet, add vegetable oil, and sauté the oyster mushrooms along with the peeled and sliced shallots.
Step 6
Next, add the fish broth, cream, oyster sauce, sour cream, mustard, pickled cucumbers, and blue cheese, and mix well.
Step 7
Add the sturgeon fillet, cut into pieces, to the skillet and simmer for a few minutes until cooked through.
Step 8
Place the fish, mushroom sauté, and potato croquettes on a plate, sprinkle with Parmesan cheese, and garnish with herbs.
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