Gramona argent rosé 2006, by Gramona. This 100% Pinot noir cava is elegant, delicate, with a light alcohol content and an intense aroma of berries with licorice. It blends perfectly with the potato broth and lightens the fattiness of the fish.
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Chard-grilled Sturgeon, Baked Potato Broth, Grapefruit Oil and Riofrío Caviar
Preparation
Sturgeon
Finely grate half a grapefruit onto table salt and mix with chopped rosemary. Place the sturgeon in this salt mixture for 10 minutes, then remove, wash and dry with kitchen paper.
Place the fillets skin side down in a frying pan with a little olive oil and fry on one side only until the skin is crisp. Just before serving, grill over charcoal.
Baked potato broth
Carefully wash the potatoes then cut off peelings half a centimeter thick. Bake the potato peelings in the oven at 180ºC / 356ºF for 40 minutes. Simmer in 1/2 l / 2 1/6 cups of water for 30 minutes, then decant. Cut the leeks into pieces and cook for three minutes in the potato broth. Then brown on the charcoal grill.
Grate the rind of the remaining half a grapefruit and set aside. Cut up the grapefruit flesh and infuse in the potato and leek broth for 2 minutes. Strain and decant.
Grapefruit oil
Heat the sunflower oil to 40ºC / 104ºF and add the grated grapefruit rind. Cover, leave for 10 minutes, then strain.
Presentation
Place the pieces of char-grilled sturgeon and leek on a soup plate with a few drops of extra virgin olive oil. Add pieces of the chive stalk and curls, then add the Riofrío caviar. Pour a little potato broth over the dish, and finish with a few drops of grapefruit oil.
Chef's Remark:
"The delicate, elegant flavor of the sturgeon, rich in collagen and marbled with fat, is served with a light vegetable broth that accompanies but provides no added flavor. The grapefruit oil just refreshes the broth, helping to lighten the sturgeon fat, and the charcoal smoke brings out all the aromas."
Preparation by: Rodrigo de la Calle
1,5 hour
- 4 sturgeon lion fillets (about 200 g)
- 2 small leeks
- 1 grapefruit
- 100 ml sunflower oil
- Chives
- 3 large potatoes
- Rosemary
- Spanish extra virgin olive oil
- Salt
- 500 ml water
- Riofrío caviar
- 4 sturgeon lion fillets (about 200 g)
- 2 small leeks
- 1 grapefruit
- 3.645 fl. oz sunflower oil
- Chives
- 3 large potatoes
- Rosemary
- Spanish extra virgin olive oil
- Salt
- 17.723 fl. oz water
- Riofrío caviar
- 4 sturgeon lion fillets (about 200 g)
- 2 small leeks
- 1 grapefruit
- 0.423 cup sunflower oil
- Chives
- 3 large potatoes
- Rosemary
- Spanish extra virgin olive oil
- Salt
- 2.113 cup water
- Riofrío caviar
Wine match