Seared White Sturgeon with Caviar Beurre Blanc
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Seared White Sturgeon with Caviar Beurre Blanc This simple seafood recipe is truly a taste of luxury, using some of the oceans most
famous foods.
It comes from an upscale french restaurant right next to Central Park. It's in a beautiful, old-world style building and has great atmosphere and food. Thank you Doug for sending it to me. Caviar Beurre Blanc on Seared White Sturgeon
Ingredients To make the sauce * 2 shallots, peeled & sliced * 2 cloves garlic * 1 bay leaf * 3 sprigs thyme * 2 black peppercorns * 1 cup white wine * 1 cup fish fumet (stock) * 1 cup cream * 8 ounces butter, cut in cubes * chilled Salt & pepper to taste * Caviar, 20 grams
For Mushrooms * 1 oz. vegetable oil * 1 pound Trumpet Royale Mushrooms, cleaned and quartered * 1 shallot, minced * 3 sprigs thyme * 1 lb. fava beans, blanched * 4 7 oz. filets White Sturgeon * Chervil (optional) * Salt & pepper to taste Method To make the Beurre Blanc: * Combine first six ingredients in a saucepan and reduce the wine until nearly evaporated. * Add the fish stock and reduce until nearly evaporated. * Add the cream and reduce by half. * Strain the mixture. * Discard the solids and put the hot liquid into the blender and puree. * Slowly add the cubes of butter to the working blender. * Season and reserve in a warm place. To make the mushrooms: * Place a sauté pan over a high heat until very hot and then add oil. * Place mushrooms in a single layer in the hot pan. * Add a pinch of shallots, garlic and a spring of thyme. * Sauté until slightly brown and then flip to other side and repeat process. * Repeat this process with remaining mushrooms. * Reserve in a warm place. * Blanch the Fava beans in salted water. To assemble: * Preheat oven to 400 degrees. * Put a sauté pan on high heat and add a little oil. * Season the sturgeon and place in a very hot pan. * Brown the presentation side first and place in preheated oven. * Sauté the mushrooms and add the Fava beans. Season. * Place the cooked sturgeon on top of the mushroom fricassee. * Add the caviar to the sauce and combine. * Pour the caviar beurre blanc over fish and garnish with chervil.
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