Sturgeon loin fillet, Imperial Beluga caviar and egg yolk emulsion with EVOO Dehesa El Molinillo
A recipe with personality and character due to the essential value of each product and the result of their fusion. An excellent synergy is created between the sturgeon roe and loin fillet, using only the centre to give it a smokey touch. Finally, it is infused with our EVOO Dehesa El Molinillo, an asset for the occasion.
- Smoked sturgeon loin fillet
- Imperial Beluga Caviar sturgeon roe
- 2 very fresh egg yolks
- 1 clove of roast garlic (this ingredient is what will give it that smokey touch)
- Salt and black pepper to taste
- 2 spoons EVOO Dehesa El Molinillo Tradición
- Juice from one lemon
- 2 g butter
- 2 spoons honey
- Natural edamame pods
- 2 spoons sherry vinegar
- Chopped chives
- 5 ml savoury soy sauce
- 5 ml sweet soy sauce
- Grated ginger
- Make the yolk emulsion by placing them in a bowl with the lemon juice, roast garlic and ginger and cover with our EVOO Dehesa El Molinillo.
- To make the emulsion, always remember to use a slow setting on the hand mixer, and gradually increase the speed until the texture thickens. Set the mixture aside.
- To make the glaze, reduce the sweet soy sauce, ginger, honey and butter to the texture of syrup. Set the mixture aside.
- With the edamame pods, chives, a few drops of sherry vinegar and the sweet soy sauce, make a vinaigrette for that special touch that gives the recipe its character.
With the edamame pods, chives, a few drops of sherry vinegar and the sweet soy sauce, make a vinaigrette for that special touch that gives the recipe its character.
Presentation
Apply the glaze you had set aside to the sturgeon and gently bake au gratin.
Once baked, spread the caviar and finish dressing the sturgeon with a spoonful of the emulsion you made earlier, thus giving the recipe that perfect touch of creaminess and texture.
Finally, garnish with the edamame vinaigrette for a unique dash of personality.
Other recipes:
