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Duration:
30 mins
Servings:
4
Level:
Experience the pinnacle of precision cooking with sous vide white sturgeon, elevated by the delicate indulgence of premium Sterling Caviar.
This offering highlights the refined balance between technique and luxury. Learn how sous vide enhances the natural texture and flavor of white sturgeon, while perfectly complementing it with the clean, buttery notes of Sterling Caviar. A true study in temperature control, flavor pairing, and elegant presentation.
Part 1:
Sturgeon Brine
Step 1
In a medium saucepan, combine all brine ingredients.
Step 2
Bring to a boil, whisking gently to dissolve the salt and sugar.
Step 3
Once fully dissolved and boiling, remove from heat.
Step 4
Cool the brine to 4°C / 40°F or below before using.
Part 2:
Sturgeon Sous Vide
Step 1
Submerge the sturgeon in the chilled brine for 10 minutes.
Step 2
Remove and pat each piece dry with paper towel.
Step 3
Place each portion into a vacuum bag with a small amount of olive oil and thyme.
Step 4
Vacuum-seal using soft compression.
Step 5
Preheat sous vide water bath to 57°C / 135°F.
Step 6
Cook sealed fish for 15 minutes.
Step 7
Remove from bath, drain, and place on wire rack.
Step 8
Lightly torch the surface of each fillet to achieve light coloration.
Step 9
Brush or drizzle a small amount of olive oil over each fillet.
Part 3:
Assembly & Plating
Step 1
Plate each sturgeon fillet over a warmed bed of stewed cucumber noodles with butter, white wine, and fresh dill.
Step 2
Using two quenelle spoons, form a quenelle of Sterling caviar and place atop each fillet.
Step 3
Serve immediately while hot.
FEATURED PRODUCT
Ingredients
Equipment
