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Jean François Bruel
rising stars
November 2002 NEW YORK
Smoked Beluga Sturgeon with Potato Salad and Caviar Vinaigrette
By Chef Jean Francois Bruel, adapted from Chef Daniel Boulud: Cooking in New York City (Assouline, 2002).
Adapted by StarChefs


Yield: 4 appetizer servings

Mayonnaise (makes 2/3 cup):

  • 1 large egg yolk
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon sherry vinegar kosher salt and freshly ground pepper
  • 1/2 cup grapeseed or vegetable oil

Using a medium bowl, whisk together the egg yolk, mustard, lemon juice, and vinegar; season with salt and pepper to taste. Whisking constantly, add the oil in droplets. When the mixture starts to thicken, drizzle in the oil in a slow steady stream. Adjust seasoning to taste.

Potato Salad:

  • 1 1/2 pounds fingerling potatoes
  • 6 Tablespoons homemade mayonnaise (see recipe above)
  • 3 Tablespoons crème fraîche or sour cream
  • 1 shallot, finely chopped
  • 1 teaspoon chives, finely chopped
  • Kosher salt and freshly ground pepper
  • 10 ounces smoked beluga sturgeon, thinly sliced

Place the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until tender and easily pierced with a knife, 12 to 15 minute; drain. Peel the potatoes once they are cool enough to handle. Cool completely and cut into 1/4-inch thick slices.

In a large bowl, combine the mayonnaise and crème fraîche. Add the shallot, chives and potatoes and gently toss to combine. Season with salt and pepper.

Caviar Vinaigrette:

  • 2 Tablespoons mayonnaise (see recipe above)
  • 1 Tablespoon crème fraîche or sour cream
  • 2 teaspoons Champagne
  • 2 teaspoons Sevruga caviar
  • 1/2 teaspoon sherry vinegar
  • kosher salt and freshly ground pepper

To Serve: Divide the potato salad among four plates. Arrange the sturgeon slices in a fan pattern over the potatoes and drizzle with the Caviar Vinaigrette.

 
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