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STURGEON AND SAUERKRAUT TART TOPPED WITH AMERICAN STURGEON CAVIAR

STURGEON AND SAUERKRAUT TART TOPPED WITH AMERICAN STURGEON CAVIAR

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Ingredients

Adjust Servings:
Sauerkraut
300 grams sauerkraut
200 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
Sabayon
4 Egg Yolks
1/2 medium shallot chopped
250 millilitres dry white wine
100 grams clarified butter
50 grams grape seed oil
Salt
black whole peppercorn (12 kernels cracked)
cayenne pepper
fresh lemon juice juice only
Garnish
200 grams hot smoked sturgeon filet
50 grams white sturgeon caviar
chopped chives
chive blossoms or red veined sorrel
Smoking
smoking gun
applewood chips
cloche or large wine glass
Cuisine:
  • Serves 6
  • Medium

Ingredients

  • Sauerkraut

  • Phyllo Dough Tartlet

  • Sabayon

  • Garnish

  • Smoking

Directions

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Sauerkraut

  1. Rinse the sauerkraut in cold water, drain it in a colander and then press out the excess of water with your hands.
  2. 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.
  3. 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.
  4. Let it cook with a lid on for about an hour or an hour and 15minutes, checking periodically.
  5. Add a little water if necessary during this cooking time.
  6. Take it out and season to taste with salt & pepper. Remove the juniper berries and the bay leaf.
  7. Reserve until further use.

Phyllo Dough Tartlet

  1. Butter each phyllo leaf with the melted clarified butter.
  2. Then stack three leaves on top of each other and press them together.
  3. With the 12 cm ring mold, cut out 6 round discs of dough.
  4. Place the phyllo dough into the tartlet mold and cover and press with another tartlett mold on top of it.
  5. Bake the tartletts in a 180 degree Celsius oven for 8 to 10 minutes until they are nicely golden brown and crispy.
  6. When cooked, take them out and place them upside down on a cookie rack to cool.

Sabayon

  1. Mix the chopped shallots with the wine and black peppercorn and reduce by 1/2 in a saucepan.
  2. Put the egg yolks in a mixing bowl and add in the strained hot wine (warmed to 50 celcius).
  3. Then whisk on a double boilers “bain-marie” until very frothy.
  4. Little by little, add in the hot 65 degree Celsius clarified butter and grape seed oil.
  5. Season to taste and finish with the lemon juice.
  6. Pass through a fine sieve “chinois” and then fill it into an Isi canister and charge with two charges of N2O.
  7. Keep warm in a bain-marie between 60 – 65 degrees Celsius until needed.

Garnish

  1. 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.
  2. 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.

To Finish

  1. In a saucepan, heat the sauerkraut and dry it in on a chinois.
  2. Put it into the tart shells and, pressing it slightly, place 2-3 slices of the sturgeon on top of it.
  3. Flash in a hot oven for about 1 minute to 1 and a 1/2 minutes.
  4. Arrange the tartlets on their respective serving plates.
  5. Take out the Isi canister from the Bain Marie and expel about 20 gr of sabayon on top of each tart.
  6. 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.
  7. Take off the glass in front of the guest.

Gabriel Kreuther

One of New York City’s most celebrated chefs, James Beard award-winning and Michelin-starred chef Gabriel Kreuther serves a harmonious menu of refined, French-influenced cuisine with a distinctly New York spirit at his eponymous restaurant, Gabriel Kreuther.

A native of Alsace, France, Kreuther was born in a region whose history has produced one of the most renowned cuisines in France. Raised on a family farm in Niederschaeffolsheim, a small village north of Strasbourg, Kreuther grew up surrounded by fresh local produce and seasonal game and first learned the art of traditional Alsatian cuisine by cooking with his mother. During school vacations, Kreuther often visited his uncle, who owned a bustling hotel and restaurant in the nearby mountains, and at barely 12 years old, Kreuther helped out everywhere, soon discovering the kitchen.

In 1984 he enrolled in culinary school at École Hôtelière in Strasbourg, where he began his formal education and in 1987, won the prestigious “Concours National du Meilleur Apprenti Cuisinier de France – Fernand Point,” a highly competitive national contest that determines the “Best Kitchen Apprentice in France” from among 170 nominees.

After embarking on a work-exchange program in Washington D.C. and working his way up the ranks of Michelin-starred kitchens in Germany, France, and Switzerland, Kreuther arrived in New York City in 1997, where he worked as sous chef at the much-lauded La Caravelle before becoming chef de cuisine at Jean-Georges. In 2002, Kreuther assumed the role of executive chef at Atelier at the Ritz Carlton’s iconic Central Park South location, during which time he was named one of Food & Wine Magazine’s “Best New Chefs.” Under Kreuther, the restaurant was also nominated for “Best New Restaurant” by the James Beard Foundation, received a three-star rating from The New York Times, and also received The American Academy of Hospitality Sciences’ coveted “Five Star Diamond” award.

In 2004, Kreuther joined Danny Meyer to open The Modern, where his cuisine garnered the restaurant critical acclaim and numerous accolades including “Best New Restaurant” from Esquire Magazine, one Michelin star, the title of “Top Rated Newcomer 2005” by Zagat Survey, and “Best New Restaurant” by Time Out New York. The Modern also received a glowing three-star review from The New York Times, and the 2006 James Beard Foundation Awards for “Best New Restaurant” and “Outstanding Restaurant Design.” Having been nominated in 2006, 2007, and 2008, Kreuther himself won the James Beard Foundation Award for “Best Chef: New York City” in 2009.

After nearly a decade as executive chef of The Modern, he moved on to open Gabriel Kreuther in June 2015. Here, Kreuther combines his classic French training with his love of New York City dining to create a comfortably luxurious experience in the heart of Midtown Manhattan. Since opening, Gabriel Kreuther has received three stars from The New York Times and been awarded a Michelin star.

When Kreuther isn’t in the kitchen, he is a member of the Bocuse d’Or Culinary Counsel, and was proud to be part of the 2015 coaching team for the silver medal-winning United States team.

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