Sturgeon with walnut crumble
And its leek fondue with raisins and thyme
Recipe created by Mr. Philippe Gaertner, Chef of the restaurant "Aux Armes de France" in Ammerschwihr
INGREDIENTS FOR STURGEON
4 sturgeon fillets of 200G
80g walnut kernels
80g of old cantal
1 clove of garlic
1 slice of stale bread or bread crumbs
50g of soft butter + 1 knob of butter for cooking
INGREDIENTS FOR LEEK FONDUE
3g of raisins
50g of butter
250g butter for the sauce
5cL of chicken broth
5cl of walnut oil
PREPARATION OF STURGEON
Preheat the oven to 180 ° (thermostat 6).
Mix walnuts and bread to obtain bread crumbs.
Mix with the grated Cantal and garlic finely chopped.
Stir in softened butter to work the dough by hand.
Salt and pepper the sturgeon both sides before searing in a pan of butter.
Place the fillets in a baking dish and cover them with the crumble mixture.
Brown 5 minutes in the oven.
PREPARATION OF LEEK FONDUE
Slice the leeks, fry in a pan with butter.
Add raisins and thyme, salt and pepper and simmer.
In a saucepan, bring the chicken stock to boil, reduce heat and add the butter in pieces, whisking to emulsify the sauce.
Add at the last moment the walnut oil, adjust the seasoning.
Arrange plates with leek fondue and place sturgeon on top, drizzle over sauce.
Garnish with a parsley leaf.
Recommended wine : The Riesling Kaefferkopf Vieilles Vignes by Jean-Baptiste ADAM