Caviar sauce
Yields 4 servings
4 oz caviar
3 oz sour cream
Take the caviar out of the fridge.
In a small saucepan, heat the sour cream to a simmer, then remove from heat and let cool until lukewarm. Weigh 2 oz, and discard the rest.
Gently mix the caviar with the sour cream using a spoon, and reserve. The sauce should be served near room temperature.
Don’t reheat it, or the roe will be ruined.
Butter-poached sturgeon
Yields 4 servings
24 oz cleaned sturgeon fillet (skin and dark flesh removed), cut into 4 squares
salt
6 oz butter
clarified butter (or canola oil)
Season the sturgeon with salt on both sides, then place in sous-vide pouches with the butter. Cook in a water bath at 142 F for 16 minutes.
Take the fish out of the pouches, pat dry, and sear in clarified butter in a hot pan for a few seconds.
Serve immediately, topped with the caviar sauce