Sturgeon with white mushrooms and sauce muslin

Description

Was going to cook this fish for a long time, affected by the prejudice that the noble fish is necessary to prepare, almost being a chef. The recipe was relatively easy to perform and very tasty. Found on the pages of the magazine "Gastronom& amp;quot; March 2012., the author of the recipe Andrew Bugaysky

Ingredients

Fish

1 kg
The Apium graveolens Dulce

4 piece
Leeks

1 piece
Carrots

1 piece
Dry white wine

1 cup
Water

1 l
Salt

2 Tbsp
Pepper white
Butter

200 g
Yolk egg

4 piece
Cream

3 Tbsp
Mushrooms

1 kg
Lemon

1 piece

Cooking

Prepare the products.

Celery and carrots cut into large cubes. Put in a wide saucepan.

Cover the vegetables with 1 liter of cold water, a glass of white wine (I prefer faceted glass 250ml)

The green part of the leeks well washed (leaves accumulates a lot of sand) and put in the pot with the vegetables. Sleep white pepper and 2 tablespoons of coarse sea salt. Bring to boil and boil for 2 minutes.

Add the juice of half a lemon. Put the fish in the skin (in one piece) to the side. Cook under cover on low heat for 15 minutes.

For the sauce, beat butter until fluffy. One to enter the egg yolks, continuing to whisk. Pour the juice of 1/4 lemon and 5 tbsp. fish stock.

Sauce put in a water bath and, stirring, bring to thick (about 5 minutes).

When the sauce has cooled, enter the 3st. L. whipped cream.

For garnish defrost white mushrooms, cut into fairly large pieces and fry until Golden in butter (clarified) butter. The white part of the leeks cut into thin rings and add to the mushrooms. Pepper white pepper, salt and fry for another two minutes.

Fish remove from broth, cool, remove skin. Portions cut pieces.

Serve fish garnished with mushrooms and sauce muslin.

From myself I advise to cook the sauce less at least twice. He is too fat and for the amount of fish it too much. Also mushrooms very oily. Suggest to cook the mushrooms just half a serving, the rest of the garnish submit in the form of cooked vegetables - they somehow balance the fatty taste of the sauce and mushrooms. The fish turns out delicious, but it must have hot (like right now actually - on the calendar spring, but still cold, hot food can not hurt). Welcome to the table!

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