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Grilled Sturgeon

Chef: Rudi Scholdis

Caviar / Sturgeon / Main Course

40 min.
1 pers.
Normal

The purest sturgeon

The sturgeon is an excellent main feature of the French cuisine, where sauces will always be present. Its neutral flavour, firm, and nice texture blends perfectly with the most varied preparations. This time, Rudi Scholdis provides us with the recipe to prepare the sturgeon and get it ready to receive a splash of Champagne Sauce and Caviar.

Ingredients
  • 1 piece of Sturgeon
  • 2 tablespoons of Oscietra Caviar
  • 200ml champagne
  • 1 shallot
  • 50ml cream
  • 250g salted butter
  • 1 teaspoon of fresh lemon juice
  • Salt
  • Black pepper
  • Tabasco sauce

Preparation

Pre-heat the oven at 160°C and start preparing the Champagne Sauce.

Caviar and Champagne Sauce

  1. Place the shredded shallot in a pot, add the champagne and simmer over medium heat until one third of the volume has been reduced. Add the cream, mix thoroughly until reducing the volume another third. While it is reducing, cut the cold butter (straight from the fridge) into small pieces, and slowly add them to the mixture when it is ready, stirring continuously.

Note: make sure that the sauce does not reach its boiling point.

  1. Once the sauce is creamy and emulsified, add the lemon juice, salt and pepper to taste and add a few drops of tabasco sauce.
  2. Keep the sauce warm until serving, which is when caviar will be added.

Sturgeon Fillets

  1. Season the fillets with salt. Place a non-stick frying pan over high heat. When it has heated, sear the fillets for 1 minute per side.
  2. Place the seared fillets into an oven dish, and oven-heat for 6 minutes.
  3. Serve on a plate accompanied with mashed potatoes or other side dish and top with the Champagne and Caviar Sauce.

You can try this wonderful preparation at Amandine Bistró @Amandine.bistro

Share.

Main ingredients
Oscietra Caviar View Product
Sturgeon Fillet View Product

The purest sturgeon

The sturgeon is an excellent main feature of the French cuisine, where sauces will always be present. Its neutral flavour, firm, and nice texture blends perfectly with the most varied preparations. This time, Rudi Scholdis provides us with the recipe to prepare the sturgeon and get it ready to receive a splash of Champagne Sauce and Caviar.

Preparation

Pre-heat the oven at 160°C and start preparing the Champagne Sauce.

Caviar and Champagne Sauce

  1. Place the shredded shallot in a pot, add the champagne and simmer over medium heat until one third of the volume has been reduced. Add the cream, mix thoroughly until reducing the volume another third. While it is reducing, cut the cold butter (straight from the fridge) into small pieces, and slowly add them to the mixture when it is ready, stirring continuously.

Note: make sure that the sauce does not reach its boiling point.

  1. Once the sauce is creamy and emulsified, add the lemon juice, salt and pepper to taste and add a few drops of tabasco sauce.
  2. Keep the sauce warm until serving, which is when caviar will be added.

Sturgeon Fillets

  1. Season the fillets with salt. Place a non-stick frying pan over high heat. When it has heated, sear the fillets for 1 minute per side.
  2. Place the seared fillets into an oven dish, and oven-heat for 6 minutes.
  3. Serve on a plate accompanied with mashed potatoes or other side dish and top with the Champagne and Caviar Sauce.

You can try this wonderful preparation at Amandine Bistró @Amandine.bistro

Share.

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