Pan Roasted Sturgeon with Caviar Cream

Preparation & Presentation:

As prepared by Philip Tessier - Serves 4

Ingredients


Leek Cream:

  • 15 g Whole Butter
  • 75 g Onion, peeled, sliced thin
  • 3 g Kosher Salt
  • 1 clove Garlic, peeled
  • 1 sprig Thyme
  • ½ each Fresh Bay Leaf
  • 66 g White Wine
  • 200 g Heavy Cream


Leek-Creamed Potatoes:

  • 10 each Fingerling Potatoes, skin on
  • 1 sprig Thyme
  • 1 clove Garlic, skin on, crushed
  • 1 each Meyer Lemon, zested (microplane)
  • 15 each Chives, finely chopped
  • as needed Kosher Salt
  • as needed Leek Cream, from above


To Serve:

  • 2 each White Sturgeon Filets, 180 g
  • 30 g Vegetable Oil
  • 1 clove Garlic, skin on, crushed
  • 1 sprig Thyme
  • 30 g Whole Butter
  • 100 g Sterling Royal Caviar
  • 60 g Leek Cream
  • 30 g Whole Butter
  • as needed Lemon Juice
  • Herbs and Blossoms


Method


For the Cream:

  1. Heat a small sauce pot over medium-low heat and add the onions, butter and salt. Stir frequently until the onions begin to sweat.

  2. Add the garlic, thyme and bay leaf, reduce the heat to low and allow the onions to sweat until tender, about 15 minutes.

  3. Deglaze with the white wine and reduce until nearly dry.

  4. Add the cream and continue to cook until the onions are completely tender (20 minutes) with little to no reduction.

  5. Remove the thyme and bay leaf and puree in a high-speed blender until smooth.

  6. Strain and reserve.


For the Potatoes:

  1. Place the potatoes, thyme, garlic and a generous pinch of salt in a small saucepot and cover with water.

  2. Bring to a simmer, reduce the heat and cook slowly until the potatoes are fully cooked and tender.

  3. Strain and discard the garlic and thyme.

  4. In a medium bowl, crush the potatoes with a fork until the potatoes become creamy.

  5. Add the chives, lemon zest and enough leek cream to bring the potatoes to a mashed potato consistency.

  6. Adjust seasoning with kosher salt.


Leek-Creamed Potatoes:

  1. Place a medium saute pan over medium-high heat and add the vegetable oil to the pan. Season the two filets with kosher salt and place, bone-side down, in the pan.

  2. Reduce the heat to medium and allow to cook for 4-5 minutes until well colored and evenly browned.

  3. Reduce the heat to medium-low, flip the filets and add the butter, thyme and garlic.

  4. Gently baste the fish with a cooking spoon every 30 seconds until the filets are just cooked through, about 4 additional minutes.

  5. Remove to a warm plate and allow to rest for 3-4 minutes.

  6. In a small sauce pot, heat the leek cream over medium heat. Remove from the heat and whisk in the butter until emulsified in. Season to taste with lemon juice and kosher salt.

  7. Meanwhile, place a portion of the leek-creamed potatoes on each plate and place the herbs and blossoms on each portion.

  8. Slice each filet of sturgeon in half and place one half on each plate next to the potatoes.

  9. Stir the caviar into the leek cream and spoon over the fish. Serve immediately.