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Butter C-Cut Sturgeon Fillet

Chef: Max Coopman

Sturgeon / Main Course

30 min.
1 pers.
Easy

Surprising with new main dishes

Max Coopman, Executive Chef of Casa de Amalia, gives us and exquisite recipe with one of the tastiest cuts of Sturgeon as the protagonist: the Whole Fillet or C-Cut. This recipe is one of the easiest and fastest to make and ideal to delight your guests with its exquisite flavor and texture.

Ingredients
  • 150 gr Sturgeon CCut Fillet
  • 30 gr butter
  • Olive or sunflower oil
  • Tomato
  • Zucchini
  • Eggplant
  • White or red wine
  • Rosemary
  • Salt
  • Pepper

Preparación

  1. Season the sturgeon fillet with salt and pepper.
  2. In a frying pan, heat the olive or sunflower oil, according to preference. Once the oil is hot, add the sturgeon fillet and cook for 5 minutes over moderate heat. Then, turning the piece over, add the butter and rosemary, and cook 5 more minutes while constantly basting with the help of a spoon. Remove the sturgeon fillet on a plate that is at temperature so that it does not cool.
  3. For the accompaniment, and in parallel to the previous step, cut slices of tomato, zucchini and eggplant. Season them with salt and pepper, and cook 3 minutes per side in a separate pan over medium heat.
  4. For the sauce, and in the same pan as the sturgeon fillet, remove the excess oil, add two tablespoons of white or red wine and remove the caramelized from the bottom of the pan. Reduce the mixture to evaporate the wine and finish with a cube of butter to emulsify and shine.
  5. Plate de vegetables first, then the sturgeon fillet and finally spread the sauce over it.
Main ingredients
Sturgeon CCut Fillet View Product

Surprising with new main dishes

Max Coopman, Executive Chef of Casa de Amalia, gives us and exquisite recipe with one of the tastiest cuts of Sturgeon as the protagonist: the Whole Fillet or C-Cut. This recipe is one of the easiest and fastest to make and ideal to delight your guests with its exquisite flavor and texture.

Preparación

  1. Season the sturgeon fillet with salt and pepper.
  2. In a frying pan, heat the olive or sunflower oil, according to preference. Once the oil is hot, add the sturgeon fillet and cook for 5 minutes over moderate heat. Then, turning the piece over, add the butter and rosemary, and cook 5 more minutes while constantly basting with the help of a spoon. Remove the sturgeon fillet on a plate that is at temperature so that it does not cool.
  3. For the accompaniment, and in parallel to the previous step, cut slices of tomato, zucchini and eggplant. Season them with salt and pepper, and cook 3 minutes per side in a separate pan over medium heat.
  4. For the sauce, and in the same pan as the sturgeon fillet, remove the excess oil, add two tablespoons of white or red wine and remove the caramelized from the bottom of the pan. Reduce the mixture to evaporate the wine and finish with a cube of butter to emulsify and shine.
  5. Plate de vegetables first, then the sturgeon fillet and finally spread the sauce over it.

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