St. Pierre fillet with asparagus and black caviar, under Champagne sauce
1 serving
30 minutes
Fillet of San-Pierra with asparagus and black caviar under 'Champagne' sauce is a true embodiment of refined gastronomy. This signature recipe combines the tenderness of sunflower with the crunchy texture of fresh asparagus, while black caviar adds a luxurious touch. The champagne and cream-based sauce adds airiness and noble acidity to the dish, harmoniously enriching its flavor. Such exquisite dishes are often found in the best restaurants in France, where the combination of seafood with elegant sauces is appreciated. This masterpiece can be served at a festive dinner or special occasion when you want to impress guests with sophistication. The harmony of flavors makes it an ideal complement to a glass of chilled champagne, revealing all facets of gastronomic pleasure.
1
Season the prepared sunflower fillet with salt and pepper, drizzle with olive oil, shape into a cone, and secure the ends with a decorative skewer. Steam for 5-7 minutes.
- John Dory fillet: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 7 ml
2
Blanch the asparagus, peeled and cut at an angle, in salted water for 2-3 minutes.
- Green asparagus: 55 g
- Salt: to taste
3
Make the sauce. Wash and chop the white part of the leek, place it in a saucepan. Pour in champagne and fish broth, add a bay leaf, and reduce by 2/3. Then add cream and reduce to a consistency of liquid sour cream. Strain and adjust to taste.
- Leek: 100 g
- Dry champagne: 100 ml
- Fish broth: 150 ml
- Bay leaf: to taste
- Cream 33%: 100 ml
4
Place the asparagus in the center of the plate, top it with the cooked sunflower fillet, and decorate the dish with sauce and sturgeon caviar.
- Green asparagus: 55 g
- John Dory fillet: 0.5 piece
- Black caviar: 10 g