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Keveri Smoked Sturgeon

Chef:

Sturgeon / Appetizers

1h 45m.
4 pers.
Normal

A new way of smoking at home

Keveri is the name for this grill/oven/smoker where numerous and exquisite preparations acquire a professional level quality. Sturgeon is not the exception when it comes to Keveri, which is why today we present this delicious recipe from a gastronome who is very fond of charcoal grills: Germán Sims, who reveals the secrets of the perfect smoking process.

Ingredients
  • Oscietra Sturgeon Fillet
  • Canola oil
  • White wine
  • Coarse salt
  • Pepper
  • Merkén
Implementos útiles
  • Keveri H1
  • Carbón
  • Madera no resinosa o sin corteza, de preferencia cerezo
  • Aspersor o rociador
  • Controlador de temperatura interna

Preparation

  1. Cover the sturgeon with a fine layer of canola oil. Season with coarse salt, black pepper and a bit of merkén, and spread it all onto the fish. Keep in the fridge for 1 hour.
  2. Turn on the Keveri H1 and set it at its Low & Slow mode. While it turns on, place the pieces of non-resinous wood without bark (preferably cherry). Prepare a solution with two parts water and one-part white wine inside a sprinkler or sprayer.
  3. Place the sturgeon, with its internal temperature controller, over indirect fire while the Keveri is turning on and releasing smoke on the middle grille. On the lower grille, just on top of the fire, place a container with freshly boiled water, so it evaporates. That steam will help the sturgeon smoking process.
  4. Every 10 minutes inside the Keveri, spray the sturgeon using the previously prepared solution. That will prevent the sturgeon from drying out and will help the smoking process. Keep the Keveri at no more than 110°C.
  5. When the sturgeon reaches an inner temperature of 54°C, remove from the Keveri and serve immediately.

It is recommended to serve as an appetizer or main dish accompanied with Argentinian Chimichurri (parsley, fresh oregano, shallots, garlic clove, coarse salt, freshly ground black pepper, canola oil, white wine vinegar) and home-made mayonnaise over a cracker or toast.

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Main ingredients
Sturgeon Fillet View Product

A new way of smoking at home

Keveri is the name for this grill/oven/smoker where numerous and exquisite preparations acquire a professional level quality. Sturgeon is not the exception when it comes to Keveri, which is why today we present this delicious recipe from a gastronome who is very fond of charcoal grills: Germán Sims, who reveals the secrets of the perfect smoking process.

Preparation

  1. Cover the sturgeon with a fine layer of canola oil. Season with coarse salt, black pepper and a bit of merkén, and spread it all onto the fish. Keep in the fridge for 1 hour.
  2. Turn on the Keveri H1 and set it at its Low & Slow mode. While it turns on, place the pieces of non-resinous wood without bark (preferably cherry). Prepare a solution with two parts water and one-part white wine inside a sprinkler or sprayer.
  3. Place the sturgeon, with its internal temperature controller, over indirect fire while the Keveri is turning on and releasing smoke on the middle grille. On the lower grille, just on top of the fire, place a container with freshly boiled water, so it evaporates. That steam will help the sturgeon smoking process.
  4. Every 10 minutes inside the Keveri, spray the sturgeon using the previously prepared solution. That will prevent the sturgeon from drying out and will help the smoking process. Keep the Keveri at no more than 110°C.
  5. When the sturgeon reaches an inner temperature of 54°C, remove from the Keveri and serve immediately.

It is recommended to serve as an appetizer or main dish accompanied with Argentinian Chimichurri (parsley, fresh oregano, shallots, garlic clove, coarse salt, freshly ground black pepper, canola oil, white wine vinegar) and home-made mayonnaise over a cracker or toast.

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