750GRM STURGEON – READY FOR COOKING (SUBSTITUTE WITH SMOKED COD OR SALMON)
SALT
BUTTER – FOR GREASING
1-2 PARSLEY STALKS FINELY CHOPPED
1 BAY LEAF
1 CLOVE OF GARLIC FINELY CHOPPED
500 ML. CHABLIS (DRY WHITE WINE)
JUICE OF 1 LEMON
125ML PICKLED GHERKIN BRINE
2-4 TBLS BLACK CAVIAR (OBVIOUSLY SUBSTITUTE THIS)
1 TBLS BUTTER
Slice the sturgeon diagonally and season with salt.
Place in a buttered overproof / flameproof dish.
Add the parsley, bay leaf and garlic.
Pour over the wine, pickled gherkin brine and lemon juice.
Cover and cook genty over a low heat for 35 minutes (or bake in the oven for 25 mins. 170c)
Pour the stock through a strainer and add the caviar.
Bring to the boil and whisk in the butter.
Pour the caviar sauce over the sturgeon and serve the rest of the sauce seperately.
Serve with potato croquettes.