Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar
Ingredients
SAUERKRAUT
- 300 grams sauerkraut
- 200 grams onion chopped
- 1/2 garlic clove
- 15 grams Butter
- 1 teaspoon grape seed oil
- 150 milliliters dry white wine
- 8 juniper berries
- 1 bay leaf
- some water
PHYLLO DOUGH TARTLET
- 1 roll of phyllo dough
- 125 grams butter clarified
- 12 tartlet molds
- 1 cutting ring
SABAYON
- 4 Egg Yolks
- 1/2 medium shallot
- 250 milliliters dry white wine
- 100 grams butter clarified
- 50 grams grape seed oil
- Salt
- black whole peppercorn
- cayenne pepper
- lemon juice fresh
GARNISH
- 200 grams sturgeon filet hot smoked
- 50 grams white sturgeon caviar
- chives chopped
- chive blossoms or red veined sorrel
SMOKING
- smoking gun
- applewood chips
- cloche or large wine glass or large wine glass
- 20 g sabayon
Instructions
Sauerkraut
- Rinse the sauerkraut in cold water, drain it in a colander and then press out the excess of water with your hands.
- Sweat the onions and garlic in a saucepan with the butter and grape seed oil on medium high heat until translucent; add in the sauerkraut.
- Mix it well and toss a couple of times and then add in the white wine, the juniper berries, the bay leaf and a little water if necessary.
- Let it cook with a lid on for about 1 hour or 1 hour and 15minutes, checking periodically.
- Add a little water if necessary during this cooking time.
- Take it out and season to taste with salt & pepper. Remove the juniper berries and the bay leaf.
- Reserve until further use.
Phyllo Dough Tartlet
- Butter each phyllo leaf with the melted clarified butter.
- Then stack three leaves on top of each other and press them together.
- With the 12 cm (4 ¾ inch) ring mold, cut out 6 round discs of dough.
- Place the phyllo dough into the tartlet mold and cover and press with another tartlett mold on top of it.
- Bake the tartlets in a 180° Celsius/ 356° F oven for 8 to 10 minutes until they are nicely golden brown and crispy.
- When cooked, take them out and place them upside down on a cookie rack to cool.
Sabayon
- Mix the chopped shallots with the wine and black peppercorn and reduce by 1/2 in a saucepan.
- Put the egg yolks in a mixing bowl and add in the strained hot wine (warmed to 50° C/120° F ).
- Then whisk on a double boilers “bain-marie” until very frothy.
- Little by little, add in the hot 65°C/ 150° F clarified butter and grape seed oil.
- Season to taste and finish with the lemon juice.
- Pass through a fine sieve “chinois” and then fill it into an Isi canister and charge with two charges of N2O.
- Keep warm in a bain-marie between 60 – 65° C ( 140-150° F) until needed.
Garnish
- Clean up the sturgeon filet and cut into 4mm thick slices and 4 cm ( 1.5 inch) in length (3 per tartlet) or a size that fits into the tart shells.
- Place on a sizzler platter and cover with a humid towel and heat up “a la minute” in a hot oven for a very short time.
To Finish
- In a saucepan, heat the sauerkraut and dry it in on a chinois.
- Put it into the tart shells and, pressing it slightly, place 2-3 slices of the sturgeon on top of it.
- Flash in a hot oven for about 1 minute to 1 and a 1/2 minutes.
- Arrange the tartlets on their respective serving plates.
- Take out the Isi canister from the bain marie and expel about 20 gr (2/3 floz) of sabayon on top of each tart.
- Finish with a nice quenelle of caviar, chopped chives, chive blossoms (or a red veined sorel leaf) and then smoke the wine glasses and place them on top of each tart.
- Take off the glass in front of the guest.
Notes
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