Sturgeon Stroganoff with Potato Croquettes
4 servings
70 minutes
The recipe was shared with us by Alexey Martynov, chef of the restaurant "Ryba Moya".
1
Wash the potatoes, wrap them in foil, and bake in the oven at 180-200 degrees for an hour. If the tubers are small, 45-50 minutes will be enough.
- Potato: 250 g
2
Peel the cooked potatoes and grate them.
- Potato: 250 g
3
Grate the parmesan and mix it with the yolk of 2 eggs, salt, and pepper, then combine with the potato filling. Form balls from the mixture.
- Parmesan (Parmigiano Reggiano): 60 g
- Chicken egg: 4 pieces
- Salt: 3 g
- Ground black pepper: 1 g
4
Beat 2 eggs and milk into a homogeneous mass for the batter. Dip the potato balls first in flour, then in the batter, then in breadcrumbs, and again in the batter and breadcrumbs.
- Chicken egg: 4 pieces
- Milk: 60 ml
- Wheat flour: 100 g
- Breadcrumbs: 60 g
5
Heat the pan, add vegetable oil, and sauté the oyster mushrooms and chopped shallots.
- Vegetable oil: 2 tablespoons
- Oyster mushrooms: 100 g
- Shallot: 20 g
6
Next, add fish broth, cream, oyster sauce, sour cream, mustard, pickled cucumbers, and blue cheese; mix well.
- Fish stock: 100 ml
- Whipping cream 33%: 60 ml
- Oyster sauce: 10 ml
- Sour cream 25% fat: 60 g
- Wholegrain mustard: 10 g
- Marinated cucumbers: 35 g
- Dorblu cheese: 16 g
7
Add the sturgeon fillet cut into pieces to the pan and simmer for a few minutes until cooked.
- Sturgeon fillet: 140 g
8
Place the fish, mushroom sauté, and potato croquettes on a plate, sprinkle with parmesan, and garnish with greens.
- Parmesan (Parmigiano Reggiano): 60 g
- Fresh herbs: to taste
