Recipe by Isa Mazzocchi: Poached Egg on Ricotta Cream, Marinated Sturgeon, and Caviar
Ingredients for 4 people
- 4 eggs
- 150 g of sturgeon cured with salt and sugar
- 200 g of ricotta cheese
- 20 g of sturgeon caviar
- 20 g of salmon roe
- 50 ml of cream
- 1 vanilla bean
- Salt
- Pepper
- Extra virgin olive oil
- 1 tablespoon of vinegar
Method
Bring salted water with vinegar to a boil, then gently drop in the egg and cook for a few minutes; the yolk should still be runny.
Whip the ricotta until it reaches 60°C, then add the liquid cream and adjust with salt and oil. Keep warm.
Slice the sturgeon into thin slices and season with vanilla-infused oil.
Serve on individual plates, placing the ricotta cream in the center, then arrange the sturgeon slices on top, and carefully place the poached egg.
Season with flakes of salt, pepper, and oil, then finish with the fish roe.
