Sturgeon & Sauerkraut Tart Topped with Sturgeon Caviar

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 1 hour or 1 hour and 15minutes, checking periodically.

Take it out and season to taste with salt & pepper. Phyllo Dough Tartlet Butter each phyllo leaf with the melted clarified butter. With the 12 cm (4 ¾ inch) 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 tartlets in a 180° Celsius/ 356° F oven for 8 to 10 minutes until they are nicely golden brown and crispy.

Sabayon 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° C/120° F ).

Little by little, add in the hot 65°C/ 150° F 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° C ( 140-150° F) until needed. Garnish Clean up the sturgeon filet and cut into 4mm thick slices and 4 cm ( 1.5 inch) 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. To Finish 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. Take out the Isi canister from the bain marie and expel about 20 gr (2/3 floz) 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. If you love caviar, check out our story on the most costly caviar in the world .