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Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra CaviarTheWorldWideGourmet.com

Flavors of Switzerland

Total time: 1hr to 2hr

Oven temperature: 180° C (350° F)
Preparation time: 20 minutes
Waiting time: About 1 hour
Cooking time About 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:182 kcal

Proteins:10.2 g

Fats:11.5 g

Carbohydrate:7.2 g

Fibers:0.1 g

Sugar:1.7 g

Cholesterol:96.7 mg

Sodium:308 mg

Calcium:44.3 mg

Energy:206 kcal

Proteins:11.6 g

Fats:13 g

Carbohydrate:8.1 g

Fibers:0.1 g

Sugar:1.9 g

Cholesterol:109.4 mg

Sodium:348.6 mg

Calcium:50.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

shallot

butter

200

g

smoked sturgeon fillet

30

ml

white wine

30

ml

noilly prat vermouth

100

ml

fish stock

100

g

cream

juice of half a lemon

4

sheets of gelatin

30

ml

whipped cream

2

ml

salt

4

lobsters

butter

10

asparagus spears

salt and sugar

**Finishing

18

g

osietra caviar

18

g

trout caviar

1

leaves of purslane and curly endives

dill

METHOD

  1. To make the mousse, melt some butter in a pan and sauté the diced shallot. Add half of the sturgeon fillet.
  2. Add the white wine and Noilly Prat, then the fish stock and reduce. Add the cream and reduce again. Add the juice of half a lemon and salt to taste.
  3. Remove the sturgeon from the pan and press through a sieve with the liquid. Mix in the gelatin, which has been softened in water, and let cool.
  4. Fold in the whipped cream.
  5. Boil the Florida lobster in salted water for 3 minutes and remove from the shells.
  6. Peel the asparagus and cook with some sugar in salted water for 8-10 minutes until done. Cut the
  7. spears in half lengthwise and into 5 cm (2") long pieces.
  8. Divide the asparagus among 4 metal rings. Chop the remaining sturgeon, combine with the mousse and pour into the rings. Refrigerate for 2 hours.
  9. Sauté the Florida lobster in butter.

Finishing

  1. Remove the chartreuse from the ring and cut in half with a knife.
  2. Arrange on a plate and garnish with Osietra and trout caviar.
  3. Lay a lobster tail in front and garnish as desired with purslane leaves, frisée and dill.

SOMMELIER

2000 Sauvignon Lehenhof, Alois Lageder Vineyard, Southern Tyrol



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