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Keveri Broiled Sturgeon

Chef: Germán Sims

Sturgeon / Main Course

1h 45m.
4 pers.
Normal

A delicious charcoal-grilled option

Keveri is the name for this grill/oven/smoker where numerous and exquisite preparations acquire a professional level quality. This delicious recipe comes from a great gastronome, Germán Sims, and is a special option for national holidays and celebrations where you want to try an alternative to beef, with none other than the king of fish : the sturgeon.

Ingredients
  • Oscietra Sturgeon Fillet
  • 125g butter
  • Canola oil
  • Garlic powder
  • Fresh rosemary
  • Freeze-dried onion
  • Coarse salt
  • Cayenne pepper
Implementos
  • Keveri H1
  • Carbón
  • Controlador de temperatura interna

Preparation

  1. Cover the sturgeon with a fine layer of canola oil. Season with coarse salt, black pepper, a pinch of cayenne pepper and very little garlic powder spreading all of it onto the fillet. Keep it in the fridge for 1 hour.
  2. Melt 125g of butter in a pan on low heat. Add finely cut fresh rosemary, flakes of freeze-dried onion and ground black pepper. Infuse the melted butter with the spices.
  3. Turn on the Keveri H1 setting it at its Classic mode (200-220°C). Once pre-heated, place the sturgeon in the lower grill (with its internal temperature controller), and grill on both sides. Move to the upper grill, set the Keveri H1 mode to its minimum and wait 5-10 minutes until the internal temperature of the sturgeon reaches 54°C.

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Main ingredients
Sturgeon Fillet View Product

A delicious charcoal-grilled option

Keveri is the name for this grill/oven/smoker where numerous and exquisite preparations acquire a professional level quality. This delicious recipe comes from a great gastronome, Germán Sims, and is a special option for national holidays and celebrations where you want to try an alternative to beef, with none other than the king of fish : the sturgeon.

Preparation

  1. Cover the sturgeon with a fine layer of canola oil. Season with coarse salt, black pepper, a pinch of cayenne pepper and very little garlic powder spreading all of it onto the fillet. Keep it in the fridge for 1 hour.
  2. Melt 125g of butter in a pan on low heat. Add finely cut fresh rosemary, flakes of freeze-dried onion and ground black pepper. Infuse the melted butter with the spices.
  3. Turn on the Keveri H1 setting it at its Classic mode (200-220°C). Once pre-heated, place the sturgeon in the lower grill (with its internal temperature controller), and grill on both sides. Move to the upper grill, set the Keveri H1 mode to its minimum and wait 5-10 minutes until the internal temperature of the sturgeon reaches 54°C.

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