Stuffed Sterlet Galantine
6 servings
150 minutes
Recipe by the chef of the restaurant "Sea on Patrikakh" Evgeny Meshcheryakov.
1
Prepare the marinade. For this, mix mayonnaise, wasabi powder, lime zest, thyme, 10 grams of salt, and 3.5 grams of pepper.
- Mayonnaise: 30 g
- Wasabi powder: 4 g
- Lime zest: 1 piece
- Thyme: 10 g
- Salt: 20 g
- Ground black pepper: 5 g
2
Remove the backbone from the sturgeon and marinate it in the prepared marinade. Place it in the refrigerator overnight (8 hours).
- Sterlet: 1.4 kg
3
Prepare the minced meat. For this, finely chop the onion and fry it in butter.
- Onion: 150 g
- Butter: 80 g
4
Cut the boiled carrots into cubes.
- Boiled carrots: 100 g
5
Cut the cod into cubes, place in a deep bowl, add cream, nutmeg, 10 grams of salt, 1 gram of pepper, and onion. Whip all the ingredients into a mousse.
- Cod fillet: 500 g
- Cream 33%: 100 ml
- Nutmeg: 0.3 piece
- Salt: 20 g
- Ground black pepper: 5 g
- Onion: 150 g
6
Add carrot and port wine to the mousse, mix well.
- Boiled carrots: 100 g
- White port: 30 ml
7
Take out of the fridge and flip the sturgeon.
8
Slightly boil the spinach. Fill the fish inside with blanched spinach.
- Fresh spinach leaves: 150 g
9
Add minced meat to the fish, flip it over, grease with vegetable oil, and tightly wrap it in plastic film.
- Salt: 20 g
10
Place in the steamer at 80 degrees for 1 hour and 45 minutes.
11
Remove the fish from the steamer, peel off the film, cool at room temperature, and refrigerate for 3-4 hours.