White Sturgeon Steak with Cru Imperial Caviar

An elegant, contemporary dish conceived to bring out the delicacy of white sturgeon and the aromatic complexity of Imperial Caviar. A refined balance of earthy sweetness, savoury depth and iodine notes.

Ingredients for 2 people:

• 200 g of white sturgeon
• Fresh thyme to taste
• Fresh marjoram to taste
• Black pepper to taste
• 20 g of Cru Imperial Caviar
• 200 g of red beetroot
• 50 g of blanched almonds
• Chives to taste
• 100 ml of vegetable stock
• Extra virgin olive oil to taste
• Salt to taste
• Soy sauce to taste

Method:
Preparing the beetroot cream
Cook the beetroot in lightly salted water for about 30–40 minutes, until completely tender. Drain, leave to cool slightly and peel. In a second pan, blanch the almonds in salted water for about 20 minutes. Then combine the beetroot and almonds in a container and blend until a smooth, even cream is obtained. Adjust the consistency by gradually adding vegetable stock. Season with a drizzle of soy sauce, extra virgin olive oil and salt as needed, until a harmonious balance of savoury depth and sweetness is reached.

Cooking the sturgeon
Heat a drizzle of extra virgin olive oil in a pan to around 140–150°C. Season the sturgeon steak with salt and pepper, then sear it in the pan, adding thyme and marjoram. Cook for about 2 minutes per side to seal the surface, then transfer to an oven preheated to 170°C for 5–6 minutes. It is essential to avoid overcooking in order to preserve its tenderness and succulence.

Plating
Spread a spoonful of beetroot cream in a warm soup plate. Lay the sturgeon steak in the centre, moistening it with the cooking juices to bring out its taste. Complete with finely chopped chives, a drizzle of extra virgin olive oil and a generous teaspoon of Cru Imperial Caviar. Serve immediately.