Sturgeon makes an excellent centerpiece for your meals. Its neutral flavor, firmness, and pleasant texture combine perfectly with a wide variety of dishes. This time, prominent Belgian chef Rudi Scholdis shares his recipe for sturgeon chupe:
Ingredients
500 g Sturgeon Half Fillet
200 g white sandwich bread
240 ml whole milk
120 ml heavy cream
63 g red bell pepper
63 g green bell pepper
11 g fresh garlic
10 g paprika
40 ml extra virgin olive oil
5 g fish seasoning
200 ml white wine, preferably Sauvignon Blanc
100 g parmesan cheese
156 g buttery melting cheese (such as Havarti or Gouda)
Sal
Black pepper
Preparation
Preheat the oven to 200ºC.
Dice the bell peppers and the sturgeon. Grate the garlic.
Place the bread slices in a dish and soak them with the milk and heavy cream.
Sauté the bell peppers and garlic in a pot with a drizzle of olive oil. Then, add the fish, paprika, and fish seasoning, and stir. Cook until the bell peppers are soft. Add the white wine and let it reduce.
Add the soaked bread along with the remaining cream and milk, and cook for a couple of minutes. Next, stir in the grated melting cheese and season with salt and pepper to taste. Mix well.
Transfer the chupe into clay bowls or oven-safe ramekins. Sprinkle with grated parmesan cheese.
Bake and brown the chupe in the oven at 200ºC for 10 minutes, and serve immediately.
