Sturgeon with Crayfish Caviar Custard

Cuisine: American

Category: fish

Servings: 6


2-1/4 lb. sturgeon
1 oz. matignon vegetables
6 crayfish, cleaned
2 oz. butter
1/2 tsp. tomato paste
Paprika, to taste
1/2 cup fish stock
7/8 cup heavy cream
1 egg
3 egg yolks
salt and pepper, to taste
nutmeg, to taste
1 oz. caviar


Place sturgeon in pan with lemons; add enough water to cover. Let stand 20 minutes. Drain. Smoke sturgeon over wood of choice for 5 minutes; refrigerate until chilled. Saute matignon vegetables and crayfish in butter; add tomato paste and paprika. Deglaze with fish stock; heat to simmering. Remove from heat. Peel crayfish tails and claws; return to stock. Reduce to desired strength. Strain; reserve stock. Chop crayfish in 1/4 in. dice, reserving tails for garnish. Place tails in 2 oz. timbales. Combine cream, egg yolks and seasonings in bowl; beat well. Pass through muslin. Add diced crayfish and caviar; fill timbales. Poach in bain marie until custard is set. Fillet sturgeon; grill to desired doneness.

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