Sturgeon fillet with tomato chutney

Ingredients for 4 servings:

• 4 sturgeon fillets, 150 g each
• 50 ml olive oil
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• 20 g Pesto Genovese
• salt and pepper
• some flour
• 300 g leek
• 50 g shallot(s)
• 50 g butter
• 1 clove(s) garlic
• 40 ml dry white wine
• 80 ml veal jus
• 30 g crème fraîche
• 1 sprig(s) rosemary
• 80 g diced tomatoes
• salt and pepper
• Nutmeg, freshly grated
• 150 g shallot(s)
• 500 g tomatoes
• 120 g apple, sour
• 200 g sugar
• 40 ml Balsamic vinegar, bianco
• 1 bay leaf
• 1 pinch(s) coriander powder
• Salt
• Cayenne pepper
• Paprika powder, sweet
• 100 g shallot(s)
• 60 g butter
• 125 ml dry white wine
• 125 ml Noilly Prat
• 150 ml fish stock
• 60 ml cream
• 30 g crème fraîche
• 30 g capers
• ½ stalk lemongrass
• 2 limes
• 20 g olive oil
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

on melted leek with caper and lemon jus

Of all the components of this dish, the sturgeon is the quickest to cook. Salt and pepper the slices, brush both sides with pesto, coat in flour, and fry for one minute on each side in olive oil that is not too hot. When turning, add a crushed clove of garlic and the rosemary sprig to the pan. Let it simmer for five minutes. Since you won’t want to keep the fish warm for that long, it’s best to save its preparation until the end. For the leek mixture, cut the white part of the leek into thin, approximately four-centimeter-long strips. Sauté the diced shallots in the butter. Add the leek and finely diced garlic. Pour in the white wine and veal stock. Simmer uncovered until the vegetables are soft and the stock has reduced. Add the crème fraîche, diced tomatoes, and finely chopped rosemary. Season with salt, pepper, and nutmeg, and keep warm. For the tomato chutney, peel the tomatoes and dice the flesh. Peel the apple, quarter it, and dice it without the core. Simmer with sugar, balsamic vinegar, and coriander until it forms a thick chutney. Season with salt, pepper, and paprika. You won’t need the entire amount for this dish. The rest can be preserved or kept in the refrigerator for one to two weeks. Now you need the caper and lemon jus. Sauté the diced shallots. Pour in the white wine and Noilly Prat and reduce by half. Add the fish stock, lemongrass, cream, and crème fraîche and reduce by half again. Remove the lemongrass, add the chopped capers, puree with a hand blender, and pass through a sieve. Season with salt, pepper, lime juice, and olive oil. Return to the heat before serving and froth with a hand blender. To serve, place a bed of leeks in the center of the plate and place a sturgeon fillet on top. Place a dollop of tomato chutney on the side or on top of the fish. Finally, pour in the caper sauce.