Steamed sturgeon with white wine sauce & caviar

Serves 4

  • 80g Carelian Caviar
  • 500g Fresh sturgeon fillet
  • 100g Smoked sturgeon
  • 200g Almond potatoes
  • 4 Shallots
  • 1 tbsp Olive oil
  • 30g Butter
  • 3 cups Double cream
     
  • 3 tbsp Concentrated veal stock
  • 1 tbsp Dijon mustard
  • 2 cups Sparkling wine
  • 1 Bunch fresh chervil

Preheat the oven to 150 degrees Celsius. Peel and boil the potatoes until soft and chop the shallots. Fry roughly half of the onions in the olive oil and crumble the smoked sturgeon into the mixture. Then briefly introduce the onion into the potatoes and stir to produce a rough texture. Wrap the fresh sturgeon in plastic film and place in an ovenproof dish with approximately 2 inches of water in the bottom. Steam the fish in the oven until the internal temperature reaches 48 degrees Celsius. Fry the rest of the onions in butter until soft and whisk together with the cream, veal stock and Dijon mustard. Add the wine and let it simmer for around 10 minutes. Cut the sturgeon into four even pieces and place them on pre-warmed plates. Add a dollop of the potato and onion mixture and top the fresh fish with caviar and pour over the hot creamy sauce. Garnish with leaves of chervil and serve immediately.