Smoked Sturgeon, Smoked Cultured Cream, Garlic Aïoli, Pickled Ramps, Shallots, Chives, Grilled Sourdough Bread
Chef Adam Stacy of Angler | San Francisco
Adapted by StarChefs | March 2023
INGREDIENTS:
Smoked Sturgeon:
Sturgeon loin
Smoked Cultured Cream:
200 grams heavy cream
50 grams buttermilk
Garlic Aïoli:
8 egg yolks
10 cloves garlic, roasted
1 cup extra virgin olive oil
Lemon juice
To Assemble and Serve:
Thinly sliced chives
Brunoise shallots
Sturgeon caviar
Pickled ramps
Grilled sourdough bread
METHOD:
For the Smoked Sturgeon:
Prepare a cold smoker. Place sturgeon over ice and cold smoke 5 minutes, or until tender and lightly smoked.
For the Smoked Cultured Cream:
In a mixing bowl, combine cream and buttermilk. Let sit overnight at room temperature. The next day, using a smoking gun with desired wood chips, cold smoke the cultured cream 10 minutes or until lightly smoked.
For the Garlic Aïoli:
In a mixing bowl, combine eggs, garlic, oil and lemon juice. Whisk to combine. Set aside.
To Assemble and Serve:
In a large mixing bowl, gently fold together Smoked Sturgeon, Smoked Cultured Cream, and Garlic Aïoli, ensuring a smooth texture while still keeping the caviar intact. Transfer 1 cup of the mixture to a glass serving bowl and place on a serving tray. Top with chives. In a separate small serving bowl, spoon the additional caviar. On the serving tray, arrange the bread and pickled ramps.
