Gratinated sturgeon filet in crust
Instructions
sturgeon fillet au gratin with almond crust
1. heat the butter
2. Saute the leeks and carrots
3. Add the flour
4. lightly Toasted
5. Add mashed potatoes and chives
6. season to taste
7. Cool the mixture
8. roll out the dough on raw sturgeon fillet salted, the thickness of 1/2 cm.
9. Arrange on a greased plate
10. garnish with almonds and butter strokes
11. Cook in the oven at 180° for 15 minutes
12. Served on a bed of chopped raw vegetables into thin slices olive oil mix (carrots, Zucchini, spinach leaves)
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 1000 g sturgeon fillet
- 100 g butter
- 200 g Leek to filangè
- 200 g of chopped carrots
- 150 g flour
- 50 g chives
- 900 g of boiled potatoes (mashed or passes)
- 150 g almond flakes
- salt
- pepe
- For the sauce:
- 200 g mayonnaise
- 200 g cream
- 200 g blanched chopped shallot in milk
- 20 g chopped tarragon
- little dry Martini
- 2 drops of worcester sauce