Sturgeon with Potato Mousseline and Caviar: Chef’s Recipe

Ingredients:

• 4 sturgeon fillets, skin-on, 6 ounces each
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1/2 lemon, juiced
• Salt and pepper to taste
• 1 cup of chicken stock
• 1/2 cup of heavy cream
• 4 large potatoes, peeled and sliced
• 1 stick of butter, cut into small pieces
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 cup of caviar

Directions:

1. Preheat oven to 375°F.
2. Heat olive oil and butter in a large skillet over medium-high heat. Season the sturgeon fillets with salt and pepper on both sides. Add the sturgeon fillets to the skillet, skin-side down. Cook the sturgeon fillets for 4-5 minutes, until the skin is crispy and browned.
3. Add chicken stock and lemon juice to the skillet, and bring it to a simmer. Spoon the chicken stock over the sturgeon fillets, basting them frequently. Transfer the skillet to the preheated oven. Roast the sturgeon fillets for 8-10 minutes until cooked through.
4. Meanwhile, bring a large pot of cold water to a boil. Add the potatoes and 1 teaspoon of salt. Boil the potatoes for about 20 minutes or until tender. Drain and put the potatoes through a ricer or food mill into a clean pot on low heat. Add the 1 stick of butter and the heavy cream, and stir the mixture with a wooden spoon until everything has combined and is hot. Add salt and pepper to taste.
5. To serve, spoon the potato mousseline onto a serving plate and top it with the sturgeon fillet. Spoon the caviar over the top of the fillet. Serve and enjoy!

Verdict:

The combination of the crispy skin on the sturgeon fillet, the smooth and creamy potato mousseline, and the briny caviar is an explosion of flavors and textures in your mouth. This dish is perfect for an elegant dinner party, or any special occasion.

Serving Suggestions:

Serve with a side of roasted asparagus or sautéed spinach for a full meal. This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay.