Ingredients
- 2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each)
- Salt and freshly ground black pepper
- 3 hard-boiled eggs, peeled, sliced 1/4-inch thick
- 1/2 cup white cabbage, thinly sliced and blanched
- 1/2 cup cooked basmati rice
- 2/3 cup creamed mushroom duxelle, recipe follows
- 1/2 cup loosely packed picked fines herbs
- 6 pieces puff pastry 6 by 4-inches, 1 per portion
- Egg wash, for pastry
Plating and accompaniments:
- 1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long
- Buerre Fondue, recipe follows
- 1 clove garlic, mashed
- Salt and freshly ground black pepper
- 1/4 cup minced chervil
- 1 1/2 ounces Golden Osetra Caviar
Directions
Preheat oven to 350 degrees F.
Season fish portions with salt and pepper. Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked. Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish. Make sure that each layer is very even.
Moisten the edges of the pastry with a bit of egg wash. Pull the sides up on top of the fish, pinch together, then repeat with the ends. Repeat for each individual portion. Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes.
Heat asparagus in butter with a mashed garlic clove. Season lightly with salt and pepper and add chervil. Place the asparagus in the middle of the plate without the butter. Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show. Remove the garlic clove from the reserved butter and add in the caviar. Mix the caviar gently and spoon evenly to sauce each plate.
Creamed mushroom duxelle:
- 1/8 pound butter
- 1 onion, minced
- 1 1/4 pound mushrooms, minced
- 1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed
- 1/4 cup vermouth
- 1/2 cup sour cream
- 1/2 cup bechamel sauce
- 1/4 cup minced chives
- Pinch nutmeg
- 1/2 teaspoon ground fennel seeds
- Salt and freshly ground black pepper
Melt butter in saucepan. Add minced onions and saute until translucent. Add mushrooms and porcini and cook until liquid has evaporated. Add vermouth and slowly cook until evaporated. Add sour cream, bechamel, chives, and spices.
Buerre fondue:
- 1 cup water
- 1 shallot, thinly sliced
- Pinch salt
- 1/4 pound butter
- Squeeze lemon juice
Bring water to a boil with shallot and salt and simmer until shallot is tender. Whisk in butter and lemon juice
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