Sturgeon with Caviar Sauce
Main Dishes • European
Description
Recipe by John Smith, head chef at Downtown Bistro.
Ingredients
- Sturgeon 2 pieces
- 33% Cream 10 fl oz
- Red Caviar 0 oz
- Salad Potatoes 20 oz
- Onion 0 oz
- Garlic 0 oz
- Olive Oil 0 fl oz
- Dry White Wine 0 fl oz
- Butter 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Prepare the sturgeon: gut it, clean it if necessary, remove the gills, but do not remove the head.
Step 2
Make a cut along the backbone of the fish from head to tail. Carefully separate the two halves of the fish, also trying to detach the head halves gently. One half of the fish is enough for a single serving. Season the fish with salt and pepper, then rub it with vegetable oil.
Step 3
The sturgeon will retain its shape best if each portion is cooked in a round individual skillet. However, if that's not possible, you can place the fish on a shared baking sheet, curling it into a ring and securing the shape with a skewer.
Step 4
Place the fish in a preheated oven at 390°F.
Step 5
Peel the potatoes and cut them in half, then into quarters. Brush with butter and grill on a barbecue or grill pan until golden brown.
Step 6
After the fish has been in the oven for 15 minutes, remove it, brush it with oil again, place the potatoes and cherry tomatoes inside, and return the sturgeon to the oven for another 10 minutes.
Step 7
While the fish is in the oven, prepare the sauce. Finely chop the onion and garlic, then sauté them in vegetable oil until soft.
Step 8
Pour in the wine and reduce it by two-thirds. Then add the cream and simmer the sauce for another 5 minutes.
Step 9
Let the sauce cool slightly (to about 140°F) and fold in the caviar.
Step 10
Serve the fish with caviar sauce, garnished with herbs.
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