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Ингредиенты
- 4 whl leeks, whites only, diced
- 2 Tbsp. extra virgin extra virgin olive oil Salt and fresh black pepper
- 1 Tbsp. Dijon mustard
- 1 tsp lemon juice
- 4 tsp canola oil
- 1 sm head celery root, tiny dice
- 2 c. hearty red wine, such as zinfandel
- 3 x sliced shallots
- 1 1/2 c. purchased veal demi-glace (available at gourmet markets or possibly cook stores)
- 4 lb sturgeon fillet, cut into 8 pcs
Инструкции
- Thoroughly wash leeks in a bowl of water. Drain and place in saute/fry pan with oil, salt and pepper. Cook over lowest heat possible, covered, till meltingly tender, about 1 hour. Cold and reserve till needed.
- In a small bowl, combine mustard and lemon juice. Whisk in canola oil. Then add in celery root. Set mix aside.
- Reduce red wine in a non-reactive pan with shallots till nearly dry. Add in veal demi-glace, hot through and strain out shallots. Keep hot.
- Grill sturgeon over medium charcoal fire till cooked through, about 10 min.
- To serve: place a mound of heated leeks in center of each plate, top with grilled sturgeon, then place a Tbsp. of celery root salad on top of fish.
- Ladle 2-3 Tbsp. of warmed red wine demi-glace around leeks.
