📝 About This Recipe
This exquisite dish pays homage to the 'Royal Fish,' featuring firm, meaty sturgeon fillets seared to golden perfection. The richness of the fish is balanced by a velvety Champagne emulsion, infused with the delicate onion-like snap of fresh chives. Finished with a crown of premium caviar, it represents the pinnacle of luxury seafood dining, offering a sophisticated interplay of textures and oceanic flavors.
🥗 Ingredients
The Sturgeon
- 4 pieces Sturgeon Fillets (6 oz each, skin removed, at room temperature)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon White Pepper (freshly ground)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
Champagne Sauce
- 1 cup Champagne (Brut or Extra Brut)
- 2 Shallots (finely minced)
- 1/4 cup Heavy Cream (to stabilize the emulsion)
- 1 cup Cold Unsalted Butter (cubed into 1/2 inch pieces)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
Garnish & Service
- 2 tablespoons Fresh Chives (very finely minced)
- 50 grams Osetra Caviar (high quality, chilled)
- 1 small bunch Micro-greens (optional for plating)
👨🍳 Instructions
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1
Pat the sturgeon fillets completely dry with paper towels. Season both sides evenly with kosher salt and white pepper, then let them sit at room temperature for 10-15 minutes.
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2
In a small heavy-bottomed saucepan over medium heat, combine the minced shallots and Champagne. Bring to a gentle simmer.
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3
Reduce the Champagne and shallot mixture until only about 2 tablespoons of liquid remain. The mixture should look syrupy.
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4
Whisk in the heavy cream and bring to a brief boil. This helps prevent the sauce from breaking later.
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5
Reduce the heat to the lowest setting. Whisk in the cold cubed butter, one or two pieces at a time, moving constantly. Wait until each piece is nearly melted before adding the next.
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6
Once all the butter is incorporated and the sauce is thick and glossy, strain through a fine-mesh sieve into a clean bowl. Stir in the lemon juice and keep in a warm spot (not hot) near the stove.
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7
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer and just smoke.
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8
Carefully place the sturgeon fillets in the pan. Press down lightly with a spatula to ensure even contact. Sear undisturbed for 4 minutes until a deep golden crust forms.
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9
Flip the fillets gently. Add the 1 tablespoon of butter to the pan. Once foaming, tilt the pan and spoon the melted butter over the fish for 2-3 minutes.
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10
Check for doneness; sturgeon should be opaque throughout but still moist, with an internal temperature of 135-140°F (57-60°C).
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11
Transfer the fish to a warm plate and let it rest for 2 minutes while you finish the sauce.
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12
Stir the fresh chives into the warm Champagne sauce at the very last second to preserve their bright green color and flavor.
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13
To plate, spoon a generous pool of Champagne sauce onto the center of four warmed plates. Place a sturgeon fillet atop the sauce.
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14
Using a non-metallic spoon (mother-of-pearl is best), place a generous dollop of Osetra caviar on top of each fillet. Serve immediately.
💡 Chef's Tips
Ensure the sturgeon is perfectly dry before searing to achieve a professional-grade crust. Keep the butter for the sauce very cold; this is essential for creating a stable emulsion. Never let the sauce boil once the butter has been added, or it will separate and become oily. If the sauce gets too thick, whisk in a few drops of warm water or Champagne to loosen it. Use a high-smoke point oil like grapeseed; olive oil will burn at the temperatures needed for sturgeon.
🍽️ Serving Suggestions
Pair with the same Champagne used in the sauce for a seamless flavor bridge. Serve alongside butter-poached white asparagus or tender haricots verts. A side of fondant potatoes or a silky parsnip purée complements the meaty texture of the fish. Offer extra lemon wedges on the side for guests who prefer more acidity. A crisp, mineral-heavy Chablis also makes an excellent wine pairing.