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Smoked Sturgeon with Butternut Creamed Squash

Chef: Rudi Scholdis

Caviar / Sturgeon / Main Course

40 min.
4 pers.
Normal

A unique mixture of products from sea and earth

The hot-smoked sturgeon accompanied with Caviar provides this dish with a delicious touch. Its smoked flavour, along with the soft texture of the cream is an elegant, simple and different combination. Our Belgian chef, Rudi Scholdis, presents us his recipe for hot-smoked sturgeon with caviar and butternut creamed squash.

Ingredients
  • Butternut cream
  • 800g hot-smoked sturgeon
  • 50g shallot or onion
  • 30g Oscietra Caviar
  • 1ml cream

Preparation

  1. Heat the butternut squash prepared cream.
  2. Heat the smoked sturgeon pieces for a couple of minutes in the oven.
  3. Pour a serving of soup in each serving bowl.
  4. Place a piece of smoked sturgeon in the middle of the plate.
  5. Add caviar over the sturgeon piece (see photo).
  6. Garnish with some cream dots.
  7. Serve hot.

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Main ingredients
Red Smoked Sturgeon View Product
Oscietra Caviar View Product

A unique mixture of products from sea and earth

The hot-smoked sturgeon accompanied with Caviar provides this dish with a delicious touch. Its smoked flavour, along with the soft texture of the cream is an elegant, simple and different combination. Our Belgian chef, Rudi Scholdis, presents us his recipe for hot-smoked sturgeon with caviar and butternut creamed squash.

Preparation

  1. Heat the butternut squash prepared cream.
  2. Heat the smoked sturgeon pieces for a couple of minutes in the oven.
  3. Pour a serving of soup in each serving bowl.
  4. Place a piece of smoked sturgeon in the middle of the plate.
  5. Add caviar over the sturgeon piece (see photo).
  6. Garnish with some cream dots.
  7. Serve hot.

Share

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