Eating sturgeon like a Frenchman
In France, it is very common to eat fish prepared a la Meunière, given it is a recipe that is both easy and delicious. Through this recipe, Chef Juan García honours the phrase “the only thing that is better than butter is butter”: after swimming in water, let us allow the sturgeon to swim in butter…
Preparation
- Season the sturgeon pieces with salt and pepper. Dip in flour the whole surface of the sturgeon and remove the flour excess.
- On a frying pan, melt the butter and add the sturgeon pieces. Brown for 5 minutes per side, constantly pouring the butter over the fish using a spoon. Flip the pieces and cook for 5 more minutes, repeating the process with the spoon. Remove the pieces and place over a previously heated plate (heat previously in the oven or microwave) so it does not get cold.
- On the same frying pan, add olive oil, capers, parsley, lemon, checking the salt and pepper and adjusting it if deemed necessary. Cook over medium heat until the sauce emulsifies.
- Once ready, cover the sturgeon with the sauce and serve.
We invite you to watch the video for this recipe on out Instagram TV: @kenoz_caviar
