Sturgeon loin with cognac and caviar cream sauce
1 kg sturgeon (2.2 lbs)
2 or 3 chopped leeks
500 ml heavy cream
50 ml cognac
50 ml soy sauce
Salt and pepper
100 g of Black River Caviar (3.5 oz)
300 g carrots (10.6 oz)
350 g onions (12.3 oz)
350 g zucchini (12.3 oz)
350 g peppers (12.3 oz)
In a sauté pan over high heat, lay down the fillets for 5 minutes each side, until golden and cooked.
In a saucepan, add the olive oil and brown the leeks until they soften. Add salt and pepper to taste. Add the cognac, soy sauce, and heavy cream. Turn the heat down, and reduce for 10 minutes.
Preparation of the accompaniment
Julienne the vegetables, and sauté them in a medium-sized wok, until barely cooked but still crunchy, in the following order: carrots, peppers, onions and zucchini. Season with salt and pepper.
Serve the sturgeon fillet, topped with the sauce and a spoonful of caviar. Serve with the julienne vegetables.