You do not have the time or ability to prepare complex culinary delights, but at the same time you have a desire to pamper your loved ones with an unusual dish. Sturgeon with champagne sauce will amaze you with its simplicity of preparation and exquisite taste.
Instructions
Step 1
There is a great variety of dishes from the king of fish - sturgeon. This is one of the few fish that is good in any kind and dish. Great cold appetizers, hot dishes, sumptuous first courses, a banquet table without stuffed sturgeon looks dull. Any sturgeon dish will become an adornment of a festive table or a romantic dinner.
Step 2
You have a sturgeon and 30 minutes to prepare a dish - you are a happy person. You can please yourself and your loved ones with an exquisite dish - sturgeon steak with champagne sauce.
Step 3
The list of ingredients is very modest: sturgeon steaks - 4 pcs. (weight of each steak 250-300 gr.), dry champagne - 200 ml, cream 30% - 200 ml, olive oil - a teaspoon, chives - a small bunch, salt and white pepper.
Step 4
Blot the steaks with paper towels to create a golden brown crust during frying. Pour olive oil into a well-heated frying pan, and boldly lay out the steaks. Fry the fish over high heat for two minutes on each side.
Step 5
Preheat the oven to 200 degrees. After frying, wrap each steak in foil, place on a baking sheet and place in the oven. After 5 minutes, reduce the oven temperature to 170 degrees and cook for 15-20 minutes.
Step 6
While the fish is simmering in the oven, start making the sauce. Pour champagne into a deep frying pan and evaporate to 100 ml. Reduce heat under the skillet, add heavy cream and stir slowly until smooth, season with salt and pepper to taste. Add chopped chives to the sauce, stir and remove from heat.
Step 7
Despite the ease of preparation, the sauce is quite capricious. Champagne must be dry (brut), it cannot be replaced with semi-dry or even more sweet. Considering that the sauce is based on dry champagne, the cream should be at least 30% fat. If you pour less fat into the sauce, they will just curl up and the sauce will be spoiled. The pepper should be exactly white, black is a little harsh for this sauce.
Step 8
The only thing that can be replaced in the sauce is chives with ordinary green onions, provided that the chives are cut into 0.7 cm long, and just chives into very thin rings.
Step 9
The sturgeon steaks themselves in this dish can be cooked in other ways - steamed, grilled, simmered, baked, this does not spoil the dish.
Step 10
Remove the steaks from the oven, remove the foil, and pour the sauce over each piece of fish. And serve. For a side dish, you can cook rice, baked potatoes, or simply serve fresh vegetables with the dish.
