A restaurant-quality plate easily made at home: sturgeon is gently poached until tender and pearlescent, set over a golden potato cake, and finished with a silky, bright sherry vinegar beurre blanc.
Ingredients
- 640 g skinless fresh sturgeon fillet, cut into thick portions
- 800 g waxy potatoes
- 230 g cold unsalted butter
- 1 piece fresh bouquet garni
- 2 pieces banana shallots
- 20 cl dry white wine
- 4 tbsp sherry vinegar
- 80 cl low-sodium clear chicken broth
- 2 tbsp full-fat heavy cream
- 3 tbsp extra-virgin olive oil
- 40 g plain fine breadcrumbs
- 0.5 bunches fresh chives
- to taste fine sea salt
- to taste whole black peppercorns for grinding
- 1 pinch ground cayenne pepper
Method
- Take the butter out of the refrigerator only when ready to make the sauce; it must stay very cold (around 4 °C / 40 °F) to emulsify properly. Pat the sturgeon fillets dry, season them lightly with salt, and let them rest at room temperature for 15 minutes.
- Prepare the potatoes: peel and coarsely grate them, then wrap them in a clean kitchen towel and wring vigorously for 1 to 2 minutes until almost no moisture remains and they feel completely dry to the touch.
- Combine the grated potatoes with the breadcrumbs, a pinch of salt, pepper, and part of the minced chives. Shape into flat, even patties about 1.5 cm (1/2 inch) thick, then let them rest on a plate for 10 minutes so the natural starches bind them together.
- Heat a large skillet over medium heat with the olive oil and a pat of butter to 160 °C (320 °F), just as the butter foams and sizzles gently without browning. Add the potato cakes and cook for 7 to 8 minutes, until the undersides are deeply golden brown and very crisp.
- Carefully flip the potato cakes using a wide spatula and cook the second side for 6 to 7 minutes over medium-low heat. Transfer to a wire rack set on a baking sheet and keep warm in an oven preheated to 90 °C (200 °F) for 10 minutes to maintain their crisp texture without drying out.
- Prepare the poaching liquid: pour the broth into a saute pan along with the bouquet garni, a few grinds of black pepper, and a halved shallot. Bring to a gentle simmer around 80 °C (175 °F) for 5 minutes to infuse the aromatics.
- Adjust the heat to stabilize the broth between 65 °C and 70 °C (150 °F to 160 °F), keeping the surface gently trembling without active boiling. Lower the sturgeon portions into the liquid and poach for 9 to 11 minutes, until the internal temperature reaches 52 °C (125 °F) on an instant-read thermometer; the flesh should look pearlescent and feel tender to the touch.
- Carefully lift the fish from the broth using a slotted spoon, drain on paper towels, and let rest for 3 minutes loosely tented with foil to allow the juices to settle.
- Make the beurre blanc: in a small saucepan, combine the finely minced shallots, white wine, and sherry vinegar. Simmer over medium heat for 6 to 8 minutes until syrupy and reduced to about 2 tablespoons of liquid.
- Reduce the heat to the lowest setting (around 50 °C / 120 °F) or remove the pan from direct heat. Whisk in the heavy cream, then gradually whisk in the cold cubed butter a few pieces at a time over 3 to 4 minutes, until you achieve a smooth, glossy, spoon-coating emulsion.
- Season the beurre blanc with fine salt, black pepper, and a pinch of cayenne pepper, whisking off the heat for 1 minute. Keep in a warm spot.
- Plate immediately on warmed dishes: place a crispy potato cake in the center, top with a poached sturgeon portion, and spoon a generous ribbon of sherry beurre blanc around and over the fish.
- Garnish with the remaining fresh minced chives, a fresh grind of black pepper, and a few drops of olive oil. Serve immediately.
Nutrition
Per serving
- Energy
- 1052.4 kcal
- Protein
- 41.09 g
- Carbohydrate
- 57.96 g
- Fat
- 70.48 g
- Fibre
- 8.25 g
- Calcium
- 42.84 mg
- Iron
- 1.55 mg
- Magnesium
- 9.18 mg