Sturgeon Rolls with Potato Stacks and Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 41.13 g | (42 %) | ||
| Fat | 30.17 g | (26 %) | ||
| Carbohydrates | 86.22 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.52 g | (42 %) |
| Vitamin A | 6,394.95 mg | (799,369 %) | ||
| Vitamin D | 17.36 μg | (87 %) | ||
| Vitamin E | 3.69 mg | (31 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 23.77 mg | (198 %) | ||
| Vitamin B₆ | 1.22 mg | (87 %) | ||
| Folate | 100.7 μg | (34 %) | ||
| Pantothenic acid | 5.21 mg | (87 %) | ||
| Biotin | 0.38 μg | (1 %) | ||
| Vitamin B₁₂ | 8.25 μg | (275 %) | ||
| Vitamin C | 15.39 mg | (16 %) | ||
| Potassium | 1,895.05 mg | (47 %) | ||
| Calcium | 286.53 mg | (29 %) | ||
| Magnesium | 235.42 mg | (78 %) | ||
| Iron | 6.88 mg | (46 %) | ||
| Iodine | 3.78 μg | (2 %) | ||
| Zinc | 2.28 mg | (29 %) | ||
| Saturated fatty acids | 11.45 g | |||
| Cholesterol | 288.88 mg |
Ingredients
- For the fish roll
- 4 slices smoked Sturgeon
- 1 carrot
- 4 green Asparagus (thin spears)
- 1 clove garlic cloves
- 1 Tbsp cilantro
- ½ tsp butter
- 4 Tbsps white wine
- 2 slices Sturgeon
- salt
- peppers
- For the potatoes
- 12 small Sweet potato (waxy)
- 1 tsp butter
- 2 Tbsps milk
- 2 Tbsps vegetable oil
- For the sour cream
- 150 grams Sour cream
- 50 milliliters Whipped cream
- salt
- peppers
- lemon juice
- 4 Tbsps scallions
- 100 grams Caviar
Preparation steps
For the potatoes, place 8 potatoes in a steamer over a pan of simmering water and steam until knife-tender. Place 4 potatoes in oven to keep warm and do not cover, so that skin dries out.
For the sour cream, mix sour cream and cream and season with salt, pepper and a dash of lemon juice. Mix until smooth. Refrigerate until serving.
Peel 4 potatoes, squeeze through a ricer in longest, thinnest strings possible and shape carefully into 8 thin patties. In a nonstick skillet, heat oil and fry potato patties until crispy. Drain patties on paper towels and keep warm.
Heat butter and milk in a small saucepan. Peel 4 remaining potatoes and pass through a ricer. Mix potatoes and warm milk and butter. Mixture should be smooth. Add a little milk, if needed and season with salt and nutmeg. Keep warm.
For the fish roll, peel carrot and cut into quarters lengthwise. Rinse asparagus, drain and pat dry and peel bottom third of stalk, if needed, and cut into thirds. Peel and halve garlic. Chop cilantro. Melt butter in a pan, sauté garlic until translucent and set aside. Add carrots to pan and cook for about 2 minutes. Sauté asparagus briefly and season with salt and pepper. Deglaze pan with white wine. Mix vegetables and white wine and cook until vegetables are al dente. Remove from heat and let cool. Roll sturgeon around mounds of lukewarm vegetable mixture and shape into rolls. Cover and refrigerate until ready to serve.
Mix vegetable sturgeon mixture and cilantro. Stuff sturgeon fillets with mixture and cook for about 3 minutes and season with salt. Cut fillets in half and serve between two potato patties.
To serve, place a fish roll and potato fish stack on each plate. Cut a cross shape into each potato and gently pull apart and fill with sour cream mixture and garnish with caviar. Top potato fish stack with caviar. Use spoons to shape quenelles from potato puree and garnish with caviar. Arrange on plate.
