STURGEON KULEBIAKA

Sturgeon Kulebiaka image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 31

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Ingredients

2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each)
Salt and freshly ground black pepper
3 hard-boiled eggs, peeled, sliced 1/4-inch thick
1/2 cup white cabbage, thinly sliced and blanched
1/2 cup cooked basmati rice
2/3 cup creamed mushroom duxelle, recipe follows
1/2 cup loosely packed picked fines herbs
6 pieces puff pastry 6 by 4-inches, 1 per portion
Egg wash, for pastry
1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long
Buerre Fondue, recipe follows
1 clove garlic, mashed
Salt and freshly ground black pepper
1/4 cup minced chervil
1 1/2 ounces Golden Osetra Caviar
1/8 pound butter
1 onion, minced
1 1/4 pound mushrooms, minced
1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed
1/4 cup vermouth
1/2 cup sour cream
1/2 cup bechamel sauce
1/4 cup minced chives
Pinch nutmeg
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
1 cup water
1 shallot, thinly sliced
Pinch salt
1/4 pound butter
Squeeze lemon juice

Steps:

Preheat oven to 350 degrees F.
Season fish portions with salt and pepper. Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked. Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish. Make sure that each layer is very even.
Moisten the edges of the pastry with a bit of egg wash. Pull the sides up on top of the fish, pinch together, then repeat with the ends. Repeat for each individual portion. Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes.
Heat asparagus in butter with a mashed garlic clove. Season lightly with salt and pepper and add chervil. Place the asparagus in the middle of the plate without the butter. Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show. Remove the garlic clove from the reserved butter and add in the caviar. Mix the caviar gently and spoon evenly to sauce each plate.
Melt butter in saucepan. Add minced onions and saute until translucent. Add mushrooms and porcini and cook until liquid has evaporated. Add vermouth and slowly cook until evaporated. Add sour cream, bechamel, chives, and spices.
Bring water to a boil with shallot and salt and simmer until shallot is tender. Whisk in butter and lemon juice.

*** Explore more Sturgeon Kulebiaka Recipes »

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Habibu alikofa

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Yum!

Bobbycee

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This recipe was a bit challenging, but it was worth the effort. The sturgeon kulebiaka was a showstopper at my dinner party.

Dan Duenes

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I'm not a huge fan of fish, but this recipe changed my mind. The sturgeon was cooked perfectly and the filling was so flavorful.

Ana Marina

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This is one of my favorite recipes! I make it every year for Christmas dinner.

Atikul Atikul Islam

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Overall, I really enjoyed this recipe. The sturgeon kulebiaka was a delicious and impressive dish that I would definitely make again.

Apurba Pal

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The only thing I would change about this recipe is the amount of salt. I found it to be a bit too salty for my taste.

Esha Talha

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I love the combination of flavors in this dish. The sturgeon, mushrooms, and onions are all cooked together in a creamy sauce, and the result is simply divine.