Sturgeon mousse, chives cream and caviar shots
500 g smoked sturgeon fillet (1.1 lbs)
120 ml heavy cream
250 ml fish or vegetable stock
30 g flour (1.1 oz)
30 g butter (1.1 oz)
150 g mayonnaise (5.3 oz)
50 ml sherry
1 envelope of unflavored gelatin
Salt and white pepper
350 g cream cheese (0.8 lbs)
200 g Black River Caviar (0.4 lbs)
1 bundle of chives
In a saucepan, melt the butter and add the flour. Mix and slowly add the stock, always whipping with a wire whisk until it thickens.
Hydrate the gelatin with the sherry. Heat 30 seconds in the microwave to dissolve.
In a food processor, mix the sturgeon with the mayonnaise. Add salt and pepper. Add the white sauce.
Whip the heavy cream and add it to the mix.
Place in mini shots, alternating with the sturgeon mousse, cream cheese with chopped chives, and caviar.