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Sturgeon Ossobuco with Home-Made Tomato Sauce

Chef: Rudi Scholdis

Sturgeon / Main Course

1h 30m.
4 pers.
Normal

Reinterpreting Ossobuco

Our chef, Rudi Scholdis, surprises us once again with his creativity and offers us this dish, commonly associated with a beef cut, but in this case it surprises guests as a fish cut.

Ingredients
  • 1lt. home-made tomato sauce
  • 400g Sturgeon Ossobuco
  • Salt
  • Pepper
  • 200ml Beurre Blanc sauce
  • 50g shallots
  • 50ml cream
  • 250g salted butter
  • 10ml yellow lemon juice
  • 200ml white wine -Sauvignon Blanc

Preparation of the Ossobuco

  1. Wash the sturgeon ossobuco and remove the notochord (central part of the bone) with a stick.
  2. Season heavily with salt and pepper and sprinkle with flour.
  3. On a frying pan, heat some oil and stir-fry the ossobuco until it is scorched on every side.
  4. Preheat the oven at 180°C.
  5. Pour the tomato sauce over a firing tray and place the ossobuco in it.
  6. Cover with aluminium foil.
  7. Place the tray into the oven and cook for 20 minutes. To test it, you can check if the tip of a knife can easily enter.
  8. Pour some tomato sauce on a plate.
  9. Place a piece of ossobuco on top of it.
  10. Cover with Beurre Blanc sauce and serve immediately.

Preparation of the Beurre Blanc sauce

  1. Cut the shallot in small dices (brunoise).
  2. Previously freeze the butter.
  3. In a tall pan add the champagne and shallot. Cook to medium fire until one third of the volume has been reduced. Then add the cream, mix thoroughly until it is reduced again.
  4. Meanwhile, cut the frozen butter in cubes. When the previous preparation is ready, slowly start adding the butter, stirring continuously. Always make sure that the sauce does not reach boiling point.
  5. Once the sauce is creamy and emulsified, add the lemon juice, pepper, salt and mix everything.
  6. Keep the sauce hot until serving (keep it at least at 52°C so that the fat and cream do not break).

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Main ingredients
Sturgeon Ossobuco View Product

Reinterpreting Ossobuco

Our chef, Rudi Scholdis, surprises us once again with his creativity and offers us this dish, commonly associated with a beef cut, but in this case it surprises guests as a fish cut.

Preparation of the Ossobuco

  1. Wash the sturgeon ossobuco and remove the notochord (central part of the bone) with a stick.
  2. Season heavily with salt and pepper and sprinkle with flour.
  3. On a frying pan, heat some oil and stir-fry the ossobuco until it is scorched on every side.
  4. Preheat the oven at 180°C.
  5. Pour the tomato sauce over a firing tray and place the ossobuco in it.
  6. Cover with aluminium foil.
  7. Place the tray into the oven and cook for 20 minutes. To test it, you can check if the tip of a knife can easily enter.
  8. Pour some tomato sauce on a plate.
  9. Place a piece of ossobuco on top of it.
  10. Cover with Beurre Blanc sauce and serve immediately.

Preparation of the Beurre Blanc sauce

  1. Cut the shallot in small dices (brunoise).
  2. Previously freeze the butter.
  3. In a tall pan add the champagne and shallot. Cook to medium fire until one third of the volume has been reduced. Then add the cream, mix thoroughly until it is reduced again.
  4. Meanwhile, cut the frozen butter in cubes. When the previous preparation is ready, slowly start adding the butter, stirring continuously. Always make sure that the sauce does not reach boiling point.
  5. Once the sauce is creamy and emulsified, add the lemon juice, pepper, salt and mix everything.
  6. Keep the sauce hot until serving (keep it at least at 52°C so that the fat and cream do not break).

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