STURGEON À LA ROYAL WITH APPLE OSMOTIZED IN CALVENTE

BEIGET OF BROAD BEANS WITH HAM
17 de December de 2023
SHRIMPS
18 de December de 2023

Ingredients:

For the sturgeon royal
· 500 gr fresh sturgeon from Riofrío
· 200 gr smoked sturgeon
· 100 gr monkfish liver
· 50 gr bread crumbs
· 75 gr mushroom duxelles
· 50 gr of pig's blood
· 10 gr salt
· 2 gr of ground black pepper
· 20 gr squid sauce
· 20 gr "ajada" (garlic, parsley, extra virgin olive oil)

For the gravy
· 1 l turbot fish stock
· 1 l meat gravy

For the apple
· 400 gr grand Smith apple
· 400 ml white wine DO (Designation of Origin) Granada
· 1 zip bag

esturion

Javier Feixas, Chef profesional | Granada

 

PREPARATION

For the sturgeon royal

Step 1. Finely chop the solids.  Combine with the rest of the ingredients and form rolls of 110g each. 

Step 2.  Vacuum seal it, steam it at 60ºC for 40 minutes.  Shock-chill and set aside.

 

For the gravy

Step 1. Combine equal parts turbot fish stock and meat gravy, reduce by half and texture with cornstarch or xanthan gum.

 

For the apple

Step 1. Peel it and cut it into very small cubes.

Step 2.  To osmotise the apple, place it in a vacuum bag, pour the wine, and vacuum seal it at 100%. Set aside.

 

For the general method

Step 1. Cut each royal roll into 2 or 3 pieces and in a pan, heat it in the juice while glazing. Remove from the pan.

 

 

 

PLATING

• Plate it alongside the apple, once drained from the wine. 

 

PAIRING

Town. Alpujarra
Type of wine. Organic oak-aged red wine
Grape. Grenache

Granada & Vega RECIPES