Caviar Beurre Blanc on Seared White Sturgeon, from Bruce Moffitt Recipes.com Caviar Beurre Blanc on Seared White Sturgeon This is a very sexy recipe from Petrossian Inc., the famous restaurant and Caviar people. They were good enough to send it to me to be shared. If you cannot get sturgeon, it is also excellent with fresh grouper, yellowtail, marlin or any white, meaty fish. The quality and freshness of the fish are in general more important than the species. To do your Beurre Blanc sauce, first add to a saucepan: 2 shallots, peeled & sliced 2 cloves garlic 1 bay leaf 3 sprigs thyme 2 black peppercorns 1 cup white wine Simmer gently until wine is nearly evaporated. Add: 1 cup fish fumet (stock) Reduce until nearly evaporated. Add: One cup of cream. Reduce by half. Strain the mixture. Discard the solids and put the hot liquid into the blender and puree. Slowly add while blender is running: 8 ounces butter, cut in cubes and chilled Salt & pepper to taste Reserve in a warm place. To do the mushrooms, place sauté pan over high heat. Add: Tbl. oil. When pan is good and hot, add in a single layer: one half of one pound Trumpet Royale or other premium mushrooms, cleaned and quartered Add: 1/2 minced shallot pinch of minced garlic pinch of fresh thyme Sauté mushrooms until slightly brown and then flip to other side and brown it lightly. Repeat this process with the other half pound of mushrooms. Reserve. To assemble, preheat oven to 400 degrees. Put a sauté pan on high heat and add a little oil. Season four 7 oz sturgeon filets Place sturgeon in the very hot pan. Brown the presentation side and place filets in preheated oven. To the mushrooms add: 1 lb. Fava beans, blanched. Season. Place the cooked sturgeon on top of the mushroom fricassee. To the reserved sauce add: Caviar, 20 grams Combine gently. Pour the caviar beurre blanc over the fish and garnish with a bit of fresh chervil or watercress. Return to previous page