Sturgeon Kulebiaka
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 pinch
Salt1 cup
Cooked Basmati Rice1 clove
Garlic (mashed)1 cup
Chervil (minced)450 g
Butter570 g
Mushroom (minced)1 cup
Vermouth1 cup
Sour Cream1 cup
Bechamel Sauce1 cup
Chives (minced)1 pinch
Nutmeg1 tsp
Fennel Seed (ground)1 cup
WaterDirections:
1
Preheat oven to 350 degrees F
2
Season fish portions with salt and pepper
3
Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked
4
Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish
5
Make sure that each layer is very even
6
Moisten the edges of the pastry with a bit of egg wash
7
Pull the sides up on top of the fish, pinch together, then repeat with the ends
8
Repeat for each individual portion
9
Decorate the top with fish shaped pastry cut-outs, wash with egg wash
10
Bake for 16 minutes
11
Heat asparagus in butter with a mashed garlic clove
12
Season lightly with salt and pepper and add chervil
13
Place the asparagus in the middle of the plate without the butter
14
Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show
15
Remove the garlic clove from the reserved butter and add in the caviar
16
Mix the caviar gently and spoon evenly to sauce each plate
17
Melt butter in saucepan
18
Add minced onions and saute until translucent
19
Add mushrooms and porcini and cook until liquid has evaporated
20
Add vermouth and slowly cook until evaporated
21
Add sour cream, bechamel, chives, and spices
22
Bring water to a boil with shallot and salt and simmer until shallot is tender
23
Whisk in butter and lemon juice