• 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
  • Salt
  • Black pepper
  • Tabasco

Like a Sturgeon

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.

Champagne and Caviar Sauce

  1. Place the champagne and the minced shallot in a pot. Cook on medium heat and reduce by one third. Add cream, mix well and reduce by one third again. During reduction, take butter from fridge, cut into small pieces, and when the pot is ready, slowly add butter pieces while stirring continuously. Never allow the sauce to fully boil.
  2. Once sauce is creamy and emulsified, add lemon juice, salt and pepper to taste, and a few drops of Tabasco.
  3. Keep hot until serving, when caviar will be added.

Sturgeon Filets

  1. Season filets with salt. Put antistick pan on high heat; once hot, seal filets for 1 minute per side.
  2. In an oven dish, place the sealed filets in the oven for 6 minutes.
  3. Present on a plate accompanied with mashed potatoes or other garnish, bathed with Champagne and Caviar Sauce.

You can try this fantastic dish at the Amandine Bistró. @Amandine.bistro