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Meunière Sturgeon

Chef: Juan Andrés García

Sturgeon / Main Course

40 min.
3 pers.
Easy

Eating sturgeon like a Frenchman

In France, it is very common to eat fish prepared a la Meunière, given it is a recipe that is both easy and delicious. Through this recipe, Chef Juan García honours the phrase “the only thing that is better than butter is butter”: after swimming in water, let us allow the sturgeon to swim in butter…

Ingredients
  • 3 pieces of Oscietra sturgeon (or 1 entire fillet)
  • Butter
  • Capers
  • Flour
  • Lemon
  • Parsley
  • Salt and pepper
  • Olive oil

Preparation

  1. Season the sturgeon pieces with salt and pepper. Dip in flour the whole surface of the sturgeon and remove the flour excess.
  2. On a frying pan, melt the butter and add the sturgeon pieces. Brown for 5 minutes per side, constantly pouring the butter over the fish using a spoon. Flip the pieces and cook for 5 more minutes, repeating the process with the spoon. Remove the pieces and place over a previously heated plate (heat previously in the oven or microwave) so it does not get cold.
  3. On the same frying pan, add olive oil, capers, parsley, lemon, checking the salt and pepper and adjusting it if deemed necessary. Cook over medium heat until the sauce emulsifies.
  4. Once ready, cover the sturgeon with the sauce and serve.

We invite you to watch the video for this recipe on out Instagram TV: @kenoz_caviar

Share

Main ingredients
Sturgeon Fillet View Product

Eating sturgeon like a Frenchman

In France, it is very common to eat fish prepared a la Meunière, given it is a recipe that is both easy and delicious. Through this recipe, Chef Juan García honours the phrase “the only thing that is better than butter is butter”: after swimming in water, let us allow the sturgeon to swim in butter…

Preparation

  1. Season the sturgeon pieces with salt and pepper. Dip in flour the whole surface of the sturgeon and remove the flour excess.
  2. On a frying pan, melt the butter and add the sturgeon pieces. Brown for 5 minutes per side, constantly pouring the butter over the fish using a spoon. Flip the pieces and cook for 5 more minutes, repeating the process with the spoon. Remove the pieces and place over a previously heated plate (heat previously in the oven or microwave) so it does not get cold.
  3. On the same frying pan, add olive oil, capers, parsley, lemon, checking the salt and pepper and adjusting it if deemed necessary. Cook over medium heat until the sauce emulsifies.
  4. Once ready, cover the sturgeon with the sauce and serve.

We invite you to watch the video for this recipe on out Instagram TV: @kenoz_caviar

Share

Send a photo of your appetiser to our Instagram @kenoz_caviar !