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Sturgeon with walnut crumble

  • Sturgeon with walnut crumble

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

 

2 leeks 

3g of raisins 

50g of butter 

Thyme 

Salt, pepper 

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.

Finally...

 

 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

dos d'esturgeon

Alcohol abuse is dangerous for health. To consume with moderation.
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