Sturgeon with walnut crumble

Sturgeon with walnut crumble

And its leek fondue with raisins and thyme

Recipe created by Mr. Philippe Gaertner, Chef of the restaurant "Aux Armes de France" in Ammerschwihr

INGREDIENTS FOR STURGEON

4 sturgeon fillets of 200G

80g walnut kernels

80g of old cantal

1 clove of garlic

1 slice of stale bread or bread crumbs

50g of soft butter + 1 knob of butter for cooking

2 leeks

3g of raisins

50g of butter

Thyme

Salt, pepper

250g butter for the sauce

5cL of chicken broth

5cl of walnut oil

Preheat the oven to 180 ° (thermostat 6).

Mix walnuts and bread to obtain bread crumbs.

Mix with the grated Cantal and garlic finely chopped.

Stir in softened butter to work the dough by hand.

Salt and pepper the sturgeon both sides before searing in a pan of butter.

Place the fillets in a baking dish and cover them with the crumble mixture.

Brown 5 minutes in the oven.

Slice the leeks, fry in a pan with butter.

Add raisins and thyme, salt and pepper and simmer.

In a saucepan, bring the chicken stock to boil, reduce heat and add the butter in pieces, whisking to emulsify the sauce.

Add at the last moment the walnut oil, adjust the seasoning.

Arrange plates with leek fondue and place sturgeon on top, drizzle over sauce.

Garnish with a parsley leaf.