Behind the Recipes
Sturgeon a la Russe by Chef Marc Taxiera
Makes 2 servings
INGREDIENTS:
Extra virgin olive oil as desired
2 pieces of sturgeon (7 oz. each)
1 cup sliced white onion
1 cup tomatoes, diced and seeded
1/2 cup English peas, blanched
1/4 cup olives, pitted and sliced
4 oz. mixed mushrooms, cleaned and sliced
1/4 cup white wine
2 tbsp. sour cream
1 tbsp. butter
1 tsp. chopped dill
1 tsp. paprika
salt and pepper to taste
1 oz. Bemka Siberian osetra caviar
PREPARATION:
1. In a pre-heated medium sauté pan sear the pieces of sturgeon with extra virgin olive oil on one side for 5-8 minutes over medium heat to develop a golden brown crust.
2. Flip the sturgeon and place in the oven for 3 minutes, remove the fish and set aside.
3. Drain all the oil and place back on the heat over a medium flame. Add the white wine and deglaze the pan.
4. Add the white onion, the mixed mushrooms and the tomatoes. Sauté together for 5 minutes then add the peas, the olives and the dill. Cook for 3-5 minutes. Add water if the mixture starts to stick to the pan. Add salt and pepper to taste.
5. Remove the pan from the heat and add the butter and sour cream, stirring quickly to form a thick and creamy mixture.
5. Finish with the paprika and a touch of dill for seasoning. Place the sturgeon back in the pan put in the oven to warm.
6. Add the sauteed vegetables to the base of the plate, top off the sturgeon.
7. Finish with the caviar. We prefer Bemka's Siberian Osetra.
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