You do not have the time or the ability to prepare complex culinary delights, but at the same time there is a desire to treat your loved ones with an unusual dish. Sturgeon in champagne sauce will amaze you with the simplicity of preparation and sophistication of taste.
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Instruction manual
1
A dish from the king of fish - sturgeon, a great variety. This is one of the few fish that is good in any form and dish. Great cold snacks, hot dishes, sumptuous first courses, a banquet table without stuffed sturgeon looks dull. Any sturgeon dish will decorate a gala table or a romantic dinner.
2
You have a sturgeon and 30 minutes to cook - you are a happy person. You can please yourself and your loved ones with an exquisite dish - sturgeon steak with champagne sauce.
3
The list of ingredients is very modest: 4 sturgeon steaks. (the weight of each steak is 250-300 g.), dry champagne - 200 ml, cream 30% - 200 ml, olive oil - a teaspoon, chives - a small bunch, salt and white pepper.
4
Steaks should be patted with paper towels so that a golden crust forms during frying. Pour olive oil into a well-heated pan, and boldly lay steaks. Fry the fish over high heat for two minutes on each side.
5
Preheat the oven to 200 degrees. After frying, wrap each steak in foil, put on a baking sheet, place in the oven. After 5 minutes, reduce the temperature in the oven to 170 degrees and cook for 15-20 minutes.
6
While the fish is languishing in the oven, start cooking the sauce. Pour champagne into a deep pan and evaporate to 100 ml. Reduce heat under a frying pan, pour in heavy cream and stir slowly until smooth, salt and pepper to taste. Add chopped onion chopped sauce to the sauce, mix and remove from heat.
7
Despite the ease of preparation, the sauce is very moody. Champagne must be dry (brut), it can not be replaced with semi-dry or sweeter. Given that the sauce is based on dry champagne, cream should be at least 30% fat. If cream with a lower fat content is poured into the sauce, they simply curl up and the sauce will be spoiled. Pepper should be exactly white, black is a little harsh for this sauce.
8
The only thing that can be replaced in the sauce is chopped onion with ordinary green onion, provided that the chopped onion is 0.7 cm long, and just the green onion into very thin rings.
9
The sturgeon steaks themselves in this dish can be prepared in other ways - steamed, grilled, stewed, baked, this does not spoil the dish.
10
Remove the steaks from the oven, remove the foil, pour each piece of fish with sauce. And serve to the table. Garnish can be cooked with rice, baked potatoes or just serve fresh vegetables to the dish.