Sturgeon Stuffed with Shrimp and Pike
Main Dishes • European
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Sturgeon 1½ kg
- Pike Perch Fillet 20 oz
- Cream 5 fl oz
- Nut crumb 5 oz
- Egg white 1 piece
- Tiger shrimp in brine 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Soy Sauce 3 spoons
- Lemon to taste
- Lime to taste
- Mixed salad greens to taste
- Marinated cherries 5 pieces
- Olives stuffed with lemon to taste
Step-by-Step Guide
Step 1
Gut the sturgeon, removing the head and tail.
Step 2
Carefully remove the backbone and turn it inside out – this will result in a clean sturgeon fillet.
Step 3
Pass the pikeperch through a meat grinder using a fine grinding plate. If you don't have a fine plate, run it through the regular plate several times. The result should be finely minced fish.
Step 4
Combine the white bread with the cream and blend until smooth, then mix with the pike perch mince. Add salt and pepper to taste, then incorporate the egg white and mix well.
Step 5
Peel the tiger shrimp and dice them, then mix into the filling.
Step 6
Place the sturgeon fillet on plastic wrap, carefully spread the prepared filling over the fillet, and roll it up. Wrap the roll in plastic wrap; it should be cooked without removing the wrap.
Step 7
Cook in a pot until done or steam in a combi oven; the total cooking time will be 45 minutes. You can check the internal temperature of the roll with a thermometer—it should be 165°F.
Step 8
Boil the sturgeon head and tail separately for 10 minutes.
Step 9
Remove the roulade and pieces of fish from the water or combi oven and cool for 8 to 12 hours.
Step 10
After cooling, remove the film from the roll and slice it like a sausage. Serve it on a plate. For a cold presentation, use garnishes such as lemon, lime, mixed greens, cherry tomatoes, and olives; for a hot presentation, brush the top of the roll with soy sauce or teriyaki sauce, briefly bake it, and then slice.
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