Caviar Beurre Blanc on Seared White Sturgeon, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
To do your Beurre Blanc sauce, first add to a saucepan:
Simmer gently until wine is nearly evaporated. Add: Reduce until nearly evaporated. Add: Reduce by half. Strain the mixture. Discard the solids and put the hot liquid into the blender and puree. Slowly add while blender is running: Reserve in a warm place.
To do the mushrooms, place sauté pan over high heat. Add: When pan is good and hot, add in a single layer: Add: Sauté mushrooms until slightly brown and then flip to other side and brown it lightly. Repeat this process with the other half pound of mushrooms. Reserve.
To assemble, preheat oven to 400 degrees. Put a sauté pan on high heat and add a little oil. Season Place sturgeon in the very hot pan. Brown the presentation side and place filets in preheated oven. To the mushrooms add: Season. Place the cooked sturgeon on top of the mushroom fricassee. To the reserved sauce add: Combine gently. Pour the caviar beurre blanc over the fish and garnish with a bit of fresh chervil or watercress.