Baked Sturgeon with Caviar Butter

Ingredients

• 14 x 180g sturgeon fillets
• 2200ml dry white wine
• 3100g unsalted butter
• 450g Ossetra caviar
• 52 shallots (minced)
• 6100ml fish stock
• 7100ml double cream
• 8Fresh dill
• 9Lemon juice
• 10Salt and white pepper
• 11Capers for garnish

Instructions

1. 1Season sturgeon fillets with salt and white pepper. Place in a well-buttered baking dish.
2. 2Pour white wine over the fish and scatter fresh herbs. Cover tightly with foil.
3. 3Bake at 180°C for 15–18 minutes until just cooked through — the fish should be opaque and flake gently.
4. 4Meanwhile, sauté minced shallots in butter until soft. Add fish stock and a splash of white wine and reduce by half.
5. 5Add double cream and reduce further until the sauce coats the back of a spoon.
6. 6Remove from heat and whisk in cold butter cubes gradually until the sauce is glossy and velvety.
7. 7Just before serving, very gently fold in the Ossetra caviar — do not overheat or the caviar will lose its delicacy.
8. 8Plate the sturgeon, spoon the caviar butter sauce generously over the top, and garnish with fresh dill and a squeeze of lemon.