ingredients

4 sturgeon fillets (portioned in 150g)

1 can of Sturgeon Caviar 30g

100g of crushed hazelnuts

3 tablespoons of hazelnut oil

10g of butter

sabayon

1 egg 1 egg yolk

4 CS of poultry juice

1 CS of fresh cream

80g butter

Salt and freshly ground pepper

Leek sprouts

1 CS of hazelnut oil

Steps

Step 1

Rinse sturgeon fillets and pat them on paper towels.

Salt, pepper.

2nd step

Heat the hazelnut oil and butter in a skillet and cook the fillets for 5 minutes on each side.

Step 3

Add the crushed hazelnuts.

Step 4

Melt butter for sabayon until lightly browned, remove immediately from heat and pass in a cheesecloth.

Book.

Step 5

In a saucepan, mix egg and yolk, and chicken juice.

Climb on low heat while stirring vigorously with the whisk (the eggs should not form grains).

Add the butter and the cream in a small net.

Salt, pepper to your liking.

Step 6

Mix the leek sprouts with a dash of hazelnut oil.

Step 7

Arrange sturgeon fillets with hazelnuts and top with sabayon.

With the help of 2 teaspoons, form a small quenelle of Caviar.

Serve with a hint of leek sprouts in hazelnut oil.