Sterlet with caviar sauce
4 servings
100 minutes
Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
1
Prepare the sturgeon: gut it, clean it, if necessary, cut out the gills, do not remove the head.
2
Make a cut along the backbone of the fish from head to tail. Separate the halves of the fish, trying to carefully detach the halves of the head as well. Half of the fish is enough for one serving. Season the fish with salt and pepper, and rub it with vegetable oil.
- Sterlet: 2 pieces
- Salt: 10 g
- Ground black pepper: 5 g
- Olive oil: 50 ml
3
To keep the sturgeon in shape best, cook each portion in a round skillet. If that's not possible, you can place the fish on a baking sheet, roll it into a ring, and secure its shape with a skewer.
4
Place the fish in a preheated oven at 200 degrees.
5
Peel the potatoes, cut them in half into quarters. Brush with butter and grill or fry in a grill pan until golden brown.
- Boiled potatoes: 600 g
- Butter: 30 g
6
After the fish has been in the oven for 15 minutes, take it out, brush it with oil again, place potatoes and cherry tomatoes inside, and return the sturgeon to the oven for another 10 minutes.
- Boiled potatoes: 600 g
- Red caviar: 20 g
7
While the fish is in the oven, prepare the sauce. Finely chop the onion and garlic, and sauté in vegetable oil until soft.
- Onion: 50 g
- Garlic: 10 g
- Olive oil: 50 ml
8
Pour in the wine, reduce it by two-thirds. Then add cream and simmer the sauce for another 5 minutes.
- Dry white wine: 50 ml
- Cream 33%: 300 ml
9
Let the sauce cool down a bit (to about 60 degrees) and mix in the caviar.
- Red caviar: 20 g
10
Serve the fish with caviar sauce, sprinkled with greens.