Sturgeon fillet (4 servings)
Ingredients:
– 750 g of sturgeon fillet, skin removed
– 50 ml of olive oil
– 30 g of butter
– 2 cloves of garlic
– 3 branches of thyme
Preparation:
Place the sturgeon on a board and use a sharp knife to scrape the darker part of the fish from the dorsal area. Heat the fat on a frying pan and fry the sturgeon for about 5 minutes (depending on the thickness of the fillet). Turn it over and after 2 minutes add butter, garlic and thyme. Fry the fish, pouring it with melted butter energetically until it gets lightly browned.
Baked cauliflower with cumin
Ingredients:
– a half of a cauliflower
– 100 ml of sunflower oil
– 10 g of cumin
– 2 cloves of garlic
– 3 branches of thyme
– 100 g of butter
– a pinch of salt and pepper
Preparation:
Cut the cauliflower into small florets, then cut them in half and place on the hot pan with the cut part down. When the florets become brown, add cumin, butter, garlic, thyme, salt and pepper. Then put the whole pan into an oven preheated to 150°C and bake for 5-7 minutes until the cauliflower is soft.
Parsnip puree
Ingredients:
– 400 g of parsnip root
– 200 ml of poultry stock
– 100 g of shallots
– 2 cloves of garlic
– 100 ml of cream (32%)
– 4 branches of thyme
– 50 g of butter
– 50 g of honey
– 50 g of sunflower oil
– a pinch of salt and pepper
Preparation:
Peel the parsnip and cut it into small pieces. Put it into a baking tray, add sunflower oil and honey. Put into an oven and bake for about 25 minutes at 140°C. In the meantime, cut garlic and shallots into small pieces, fry in a saucepan. Then add the baked parsnip and pour the stock. Simmer until it becomes soft. Add the cream and boil. Mix until everything becomes smooth. Finally add butter and season it with salt and pepper.
Pickled raisins
Ingredients:
– 150g of raisins
– 200 ml of vodka or whiskey
Preparation:
Put the raisins into a pan and pour vodka or whiskey. Heat everything until it starts to boil. Wait until it cools down.
Onion veloute (optional)
Ingredients:
– 0.5 kg of white onion
– 500 ml of poultry stock
– 350 ml of extra dry vermouth
– 250 ml of cream (32%)
– a pinch of salt and pepper
– 2 branches of thyme
Preparation:
Slice the onion pole to pole and fry in a saucepan until it becomes dark gold. Add the stock and boil for about 10 minutes. After this time drain it. Pour vermouth into a pan, add thyme and evaporate unitl you get ¾ of the whole volume. Then add the onion stock and evaporate ½ of the whole volume. Then add the cream and evaporate ½ of the whole volume again. Season with salt and pepper.
Kale powder (optional)
Ingredients:
– 200 g of kale
– 50 g of sugar
– 50 g of butter
– a pinch of salt and pepper
Preparation:
Remove kale stems and tear the leaves into smaller pieces. Boil 0,5 l of water in a pan, add butter, salt and sugar. Blanch, dry and spread on parchment paper. Place on a baking tray and dry in a preheated oven at 50°C. After drying, mix into a fine powder.
Use tahoon cress to decorate the dishes. Add a bit of caviar.
