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Sterlet steam with cream sauce

Photo: archive of the press service of the restaurant "Bavarius"
Sterlet500 gramsLeek100 gramsPotatoes4 piecesCream300 gramsWhite wine100 gramsUnsalted butter50 gramsLemon1 pieceRed caviar10 gramsBasil (fresh)10 gramsDill2 branches
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:20 minutes
  • Flow temperature:Warm dish
  • Processing Type:Steaming
  • Occasion:Romantic dinner
  • Season:year round

This truly exquisite dish will help to turn an ordinary feast into a luxurious family holiday. This original delicacy will definitely decorate the festive table and will surely be remembered by your guests. The chef of the restaurant "Bavarius" Gennady Serenkov told how to cook the sterlet with cream sauce.

Cooking method:

Sterlet scalded with boiling water, remove the skin and process on a clean fillet.

Potatoes cut into barrels and boil.

Finely chop the onion and fry in butter without changing color. Add white wine and evaporate. After pouring the cream and cook until thickened. At the end add salt and chopped basil. Remove from heat, the sauce is ready.

Pour water into a saucepan, add salt, add lemon slices and a sprig of dill. From above we put drushlak. Fold the fish fillets and skew them with a skewer. Fish laid in drushlak and cook for a couple to readiness 15-20 minutes.

Leek mode straws and fry in butter, then add the cream and simmer until thick. In the end, salt to taste.

Put leek on the center of the plate, ready-made fish for it. Pour the sauce in a circle. On top of the fish gently lay out the red caviar. Potatoes decompose the rays of the fish. Decorate with fresh basil.


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