- Dish Flat
- No
- for 4
- No
- 40 minutes
- 15 minutes
- Not specified
- Not specified
ingredients
4 sturgeon fillets (portioned in 150g)
1 can of Sturgeon Caviar 30g
100g of crushed hazelnuts
3 tablespoons of hazelnut oil
10g of butter
sabayon
1 egg 1 egg yolk
4 CS of poultry juice
1 CS of fresh cream
80g butter
Salt and freshly ground pepper
Leek sprouts
1 CS of hazelnut oil
Steps
Step 1
Rinse sturgeon fillets and pat them on paper towels.
Salt, pepper.
2nd step
Heat the hazelnut oil and butter in a skillet and cook the fillets for 5 minutes on each side.
Step 3
Add the crushed hazelnuts.
Step 4
Melt butter for sabayon until lightly browned, remove immediately from heat and pass in a cheesecloth.
Book.
Step 5
In a saucepan, mix egg and yolk, and chicken juice.
Climb on low heat while stirring vigorously with the whisk (the eggs should not form grains).
Add the butter and the cream in a small net.
Salt, pepper to your liking.
Step 6
Mix the leek sprouts with a dash of hazelnut oil.
Step 7
Arrange sturgeon fillets with hazelnuts and top with sabayon.
With the help of 2 teaspoons, form a small quenelle of Caviar.
Serve with a hint of leek sprouts in hazelnut oil.