San Pierre Fillet with Asparagus and Caviar in Champagne Sauce
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
San Pierre fillet with asparagus and caviar in Champagne sauce
Ingredients
- Scorpion fish fillet - ½ piece
- Asparagus - 1.9 oz
- Olive Oil - 0 fl oz
- Red Caviar - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- 33% Cream - 3 fl oz
- Dry Champagne - 3 fl oz
- Fish Oil - 5 fl oz
- Leek - 3.5 oz
- Bay leaf - to taste
Step by Step guide
Step 1
Season the prepared sunfish fillet with salt and pepper, drizzle with olive oil, shape into a cone, and secure the ends with a decorative skewer. Steam for 5-7 minutes.
Step 2
Blanch the asparagus, peeled and cut at an angle, in salted water for 2-3 minutes.
Step 3
Make the sauce. Wash and chop the white part of the leek, place it in a saucepan. Pour in the champagne and fish stock, add the bay leaf, and reduce by 2/3. Then add the cream and reduce to a consistency similar to liquid sour cream. Strain and adjust to taste.
Step 4
Place the asparagus in the center of the plate, top it with the cooked sunfish fillet, and garnish the dish with sauce and sturgeon caviar.
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