Sturgeon Cheek Salad with Truffle Butter and FennelTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:199.8 kcal
Proteins:3.3 g
Fats:18.7 g
Carbohydrate:3.6 g
Fibers:0.7 g
Sugar:0.6 g
Cholesterol:53.1 mg
Sodium:144.4 mg
Calcium:28.7 mg
Energy:472 kcal
Proteins:7.7 g
Fats:44.2 g
Carbohydrate:8.5 g
Fibers:1.6 g
Sugar:1.3 g
Cholesterol:125.5 mg
Sodium:341.1 mg
Calcium:67.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
assorted greens or mesclun
120
g
sturgeon (or other fish) cheeks
40
g
black truffles
20
g
french shallot, minced
120
ml
white wine
200
g
salted butter, at room temperature
30
g
fresh fennel
salt and pepper
10
ml
oil
METHOD
- Arrange the baby greens in nests on individual plates; set aside;
- sweat the shallots and fennel in the hot oil; add the white wine and reduce;
- add the truffles and remove from the heat;
- stir in the butter piece by piece; season with salt and pepper to taste; set aside;
- in a skillet, quickly sauté the sturgeon cheeks - be careful not to overcook;
- arrange the sturgeon cheeks on the salad and top with some of the truffle and fennel butter.
..................
An original recipe from Pier Cousineau, executive chef at Mont Tremblant
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
This is a very attractive and colorful dish. Sturgeon cheeks are rare: they're a new product on the market, but you could substitute a white fish, preferably mild-flavored so as not to overpower the flavor of the truffles.
Serve the salad at room temperature so that it harmonizes well with the truffle butter.
I like to work with whole truffles, but you could reduce the cost by opting for a less expensive product.
