Silvio Salmoiraghi's Recipe: White Sturgeon
Ingredients for 4 servings
For the Sturgeon
- 150 gr. sturgeon
- 20 gr. black olives
- 20 gr. bottarga (fish roe)
- 2 gr. shallot
- 60 gr. white cauliflower
- Anchovy paste
- Salt
- Pepper
- Olive oil
- Cilantro
- Candied lemon
For the seaweed cream
- 50 ml. cream
- 20 gr. samphire seaweed
- Lemon (zest)
For the celeriac puree
- 100 gr. celeriac
- 30 ml. milk
Method
For the seaweed cream
Bring the cream to a boil and add the previously soaked and squeezed samphire seaweed, salt, a pinch of grated lemon zest, and pepper.
Remove from heat and let it steep for 15 minutes, then strain and let it cool.
For the celeriac puree
Create a mirepoix with celeriac and cook it in salted boiling water with the addition of milk.
Once it's well-cooked, strain, blend, and sieve the mixture.
Let it cool and season with salt if necessary.
For the Sturgeon
Pit and finely chop the black olives. Finely chop the cauliflower and season it.
Cut the sturgeon into 2 cm cubes, briefly marinate in olive oil and salt, then flatten to approximately 1 mm thickness with a meat mallet between two sheets of parchment paper.
Plating
Brush a small amount of anchovy paste on the bottom of the plates. Arrange the sturgeon and cover half with chopped olives and the other half with bottarga and chopped shallots. Sprinkle with cauliflower.
Finish with small quenelles of celeriac puree, Maldon salt, a cilantro leaf, and a small amount of candied lemon zest. Drizzle the seaweed cream over the top.
