Sturgeon with Broccoli Gratin, Mashed Potatoes, and Wine Sauce
Main Dishes • Kazakhstani
Description
Sturgeon with broccoli gratin, mashed potatoes, and wine sauce.
Ingredients
- Sturgeon 5 lbs
- Broccoli 0 lbs
- Potato 0 lbs
- Gruyère cheese 5 oz
- Whole egg 4 pieces
- Vegetable Oil 0 fl oz
- Edam Cheese 5 oz
- Butter 5 oz
- Milk 5 fl oz
- Dry White Wine 5 fl oz
- Cream 5 fl oz
- Salt to taste
- Fish Oil 5 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the entrails from two 2-kilogram fish, place them on a baking tray greased with vegetable oil, bending the fish into an arc or curling them into a ring, and put them in a preheated oven at 195°F — the lower rack, as the upper part will be needed for the broccoli gratin. After an hour, increase the oven temperature to 355°F and bake for another half hour.
Step 2
Peel the potatoes and boil them in salted water. Once cooked, drain the water, add milk, and use a large heavy whisk to mash the potatoes into a coarse puree. Stir in diced butter, egg yolks, and finely grated Gruyère cheese, then season with salt and pepper to taste.
Step 3
Break the broccoli into florets and boil them in salted water for two minutes. Remove and cool. Place the broccoli in a baking dish, sprinkle with pepper and grated Edam cheese, and put it in the oven about ten minutes before the fish is fully cooked.
Step 4
Reduce the wine by half in a saucepan, then add fish stock and cream. Simmer over low heat until the sauce thickens. Season with salt and pepper. Serve the fish with mashed potatoes, broccoli, and the sauce.
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