- Sturgeon Portion
- 2 spoonfuls Oscietra Caviar
- 200 ml champagne
- 1 shallot
- 50 ml milk cream
- 250 gr salted butter
- 1 spoonful of fresh lemon juice
- Black pepper
Sturgeon is an excellent centrepiece for French cuisine, where sauces are always present. Its neutral flavour, firmness and agreeable texture combine with a wide range of preparations. Here, Rudi Scholdis shows us how to make sturgeon ready for a bath of his Champagne and Caviar Sauce.
Preheat oven to 160ºC, and start making the Champagne Sauce.
You can try this fantastic dish at the Amandine Bistró. @Amandine.bistro