Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar
- 300 grams sauerkraut
- 20 grams chopped onion
- 1/2 garlic clove smashed and chopped
- 15 grams butter
- 1 teaspoon grape seed oil
- 150 millilitres dry white wine
- 8 juniper berries
- 1 bay leaf
- some water if needed
Phyllo Dough Tartlet
- 1 roll of phyllo dough
- 125 grams clarified butter
- 12 tartlet molds 7 to 8 cm in diameter
- 1 cutting ring 12 cm in diameter
- 4 egg yolks
- 1/2 medium shallot chopped
- 250 millilitres dry white wine
- 100 grams clarified butter
- 50 grams grape seed oil
- black whole peppercorn (12 kernels cracked)
- cayenne pepper
- fresh lemon juice juice only
- 200 grams hot smoked sturgeon filet
- 50 grams white sturgeon caviar
- chopped chives
- chive blossoms or red veined sorrel
- smoking gun
- applewood chips
- cloche or large wine glass
- Rinse the sauerkraut in cold water, drain it in a colander and then press out the excess of water with your hands.
- Sweat the onions and garlic in a saucepan with the butter and grape seed oil on medium high heat until translucent; add in the sauerkraut.
- Mix it well and toss a couple of times and then add in the white wine, the juniper berries, the bay leaf and a little water if necessary.
- Let it cook with a lid on for about an hour or an hour and 15minutes, checking periodically.
- Add a little water if necessary during this cooking time.
- Take it out and season to taste with salt & pepper. Remove the juniper berries and the bay leaf.
- Reserve until further use.
- Butter each phyllo leaf with the melted clarified butter.
- Then stack three leaves on top of each other and press them together.
- With the 12 cm ring mold, cut out 6 round discs of dough.
- Place the phyllo dough into the tartlet mold and cover and press with another tartlett mold on top of it.
- Bake the tartletts in a 180 degree Celsius oven for 8 to 10 minutes until they are nicely golden brown and crispy.
- When cooked, take them out and place them upside down on a cookie rack to cool.
- Mix the chopped shallots with the wine and black peppercorn and reduce by 1/2 in a saucepan.
- Put the egg yolks in a mixing bowl and add in the strained hot wine (warmed to 50 celcius).
- Then whisk on a double boilers “bain-marie” until very frothy.
- Little by little, add in the hot 65 degree Celsius clarified butter and grape seed oil.
- Season to taste and finish with the lemon juice.
- Pass through a fine sieve “chinois” and then fill it into an Isi canister and charge with two charges of N2O.
- Keep warm in a bain-marie between 60 - 65 degrees Celsius until needed.
- Clean up the sturgeon filet and cut into 4mm thick slices and 4 cm in length (3 per tartlet) or a size that fits into the tart shells.
- Place on a sizzler platter and cover with a humid towel and heat up “a la minute” in a hot oven for a very short time.
- In a saucepan, heat the sauerkraut and dry it in on a chinois.
- Put it into the tart shells and, pressing it slightly, place 2-3 slices of the sturgeon on top of it.
- Flash in a hot oven for about 1 minute to 1 and a 1/2 minutes.
- Arrange the tartlets on their respective serving plates.
- Take out the Isi canister from the Bain Marie and expel about 20 gr of sabayon on top of each tart.
- Finish with a nice quenelle of caviar, chopped chives, chive blossoms (or a red veined sorel leaf) and then smoke the wine glasses and place them on top of each tart.
- Take off the glass in front of the guest.