📝 About This Recipe
A legendary jewel of Tsarist Russian cuisine, this dish epitomizes the opulence of 19th-century St. Petersburg banquets. The delicate, buttery flesh of the sterlet—the 'Prince of Sturgeons'—is gently poached in a luxurious bath of dry Champagne and aromatic aromatics, resulting in a texture that melts on the tongue. This recipe elevates a noble fish with a velvety reduction sauce, making it the ultimate centerpiece for a sophisticated celebration.
🥗 Ingredients
The Fish
- 1.5 kg Sterlet (or small Sturgeon) (cleaned, gutted, and skin scrubbed of salt)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Sea salt (to taste)
Poaching Liquid
- 500 ml Champagne (Brut) (use a decent quality dry sparkling wine)
- 250 ml Fish stock (high quality or homemade)
- 3 pieces Shallots (finely minced)
- 50 grams Unsalted butter (cold, cubed)
- 4-5 pieces Fresh parsley stems (tied with twine)
- 5-6 pieces White peppercorns (whole)
The Velvet Sauce
- 150 ml Heavy cream (minimum 35% fat)
- 1 pinch Saffron threads (crushed)
- 2 pieces Egg yolks (at room temperature)
For Garnish
- 30 grams Beluga or Ossetra Caviar (optional, for true luxury)
- 2 sprigs Fresh dill (finely chopped)
- 4 pieces Lemon slices (thinly carved)
- 8 pieces Crayfish tails (cooked and peeled)
👨🍳 Instructions
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1
Begin by prepping the sterlet. If the fish is whole, ensure the 'scutes' (bony plates) are removed. Pat the fish dry with paper towels and rub the cavity with a little salt and lemon juice.
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2
Slice the sterlet into thick steaks (approx. 3-4 cm) or leave it whole if you have a large enough fish kettle. If using steaks, tie them with kitchen twine to maintain a neat circular shape.
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3
In a wide, shallow sauté pan or a specialized fish poacher, melt 20g of butter over medium-low heat. Add the minced shallots and cook until translucent but not browned.
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4
Pour in the Champagne and the fish stock. Add the parsley stems and white peppercorns. Bring the liquid to a very gentle simmer.
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5
Carefully lower the fish pieces into the simmering liquid. The liquid should come halfway up the sides of the fish. If it doesn't, add a splash more Champagne.
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6
Cover the pan with a tight-fitting lid or a piece of buttered parchment paper. Poach the fish gently for 8-12 minutes, depending on thickness. The flesh should be opaque and just beginning to flake.
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7
Once cooked, use a slotted spatula to carefully transfer the fish to a warmed serving platter. Cover loosely with foil to keep warm.
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8
Strain the poaching liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring to a boil and reduce the liquid by half until it becomes syrupy.
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9
While the liquid reduces, whisk the egg yolks and heavy cream together in a small bowl. Stir in the crushed saffron threads to allow the color to bloom.
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10
Lower the heat of the reduced poaching liquid to a bare simmer. Temper the cream mixture by adding a spoonful of the hot liquid to it, whisking constantly, then slowly pour the cream mixture into the saucepan.
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11
Whisk the sauce over low heat for 2-3 minutes until it thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will curdle. Whisk in the remaining cold butter for a glossy finish.
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12
Remove the twine from the fish. Nap each portion generously with the golden saffron-champagne sauce.
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13
Garnish with a dollop of caviar, two crayfish tails per person, a sprinkle of fresh dill, and a lemon slice. Serve immediately while the sauce is velvety and warm.
💡 Chef's Tips
Always use a dry (Brut) Champagne; a sweet wine will make the sauce cloying and ruin the delicate fish flavor. If you cannot find sterlet, high-quality sea bass or halibut make excellent substitutes due to their firm, white flesh. Never let the poaching liquid reach a rolling boil; 'shivering' bubbles are what you want for a tender, succulent texture. To ensure a perfectly smooth sauce, use a chinois or the finest sieve you own for the final straining. For an authentic touch, serve the fish on a silver platter that has been pre-warmed in the oven.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Champagne used in the poaching process. Serve alongside 'Kasha' (buckwheat groats) tossed with butter and mushrooms for a rustic contrast. Steamed young asparagus or buttered fingerling potatoes provide a clean, elegant side. A side of crusty rye bread or brioche is essential for mopping up the exquisite sauce. Finish the meal with a light lemon sorbet to cleanse the palate after the rich cream sauce.