Preparation time : 30 minutes
Cooking time: 4 hours for the sauce
Ingredients (serves 4)
- 4 sturgeon fillets (approx…160g each)
- Olive oil
- 50 cl wine
For the sauce
- 2.5 l red wine
- 1 l veal stock
- 400 g carrots
- 2 leeks
- 2 onions
- Salt and pepper
- 250 g smoked lardons
- 400g mushrooms
- 200g pearl onions
- 50g softened butter
- 40g caster sugar
Preparing the red wine sauce
Peel the carrots, onions and leeks then sweat in a pan without allowing to brown. Pour over half a litre of veal stock and a generous slug of wine, and reduce by two-thirds. Add more red wine. Allow the liquid to reduce again by two-thirds and add more red wine. After a good hour’s cooking time, add the vegetables and reduce a final time adding the remaining red wine.
Sieve the sauce and return to the heat. Simmer gently, continuing to add wine, if necessary thickened with a small amount of cornflower. The sauce should be rich and smooth in consistency.
Allow 4 hours for perfect results. There should be just over a litre of sauce.
Slice the mushrooms and sautée in olive oil in a frying pan until just turning brown. Set to one side.
Sautée the smoked lardons in a pan without any additional fat. Keep warm.
Place the pearl onions in a frying pan with the water, sugar and butter and leave to cook for 15 minutes with the lid on. Cook for a further 10 minutes without the lid to allow the onions to glaze slightly.
To cook the fish
Descale the fillets and cut into steaks. In a frying pan, sautée in olive oil, salt and pepper. Transfer the fish to an oven dish, cover with red wine (0.5 l to 0.75 l) and oven-cook at 200° for 10-15 minutes depending on the thickness of the fish.
Bring the sauce back to the boil and carefully add the butter before serving. This should be very cold and cut into small pieces, stirring all the time.
Place the fish on the centre of a plate. Pour on the sauce, add the lardons, mushrooms and onions in dainty piles around the plate.
Food and wine pairing
For the perfect pairing, serve a Chateau La Garde Pessac-Leognan red. Its remarkable finesse and supple, rich structure will accentuate the richness of this delicious dish.
Top Tips from the Chef
1. Choose a steak or fillet that is quite thick and not very big.
2. To achieve a really rich sauce, it is worth taking the time to reduce the liquid. Add the wine gradually as the liquid reduces.
3. Mix the cornflower first with a small amount of cold water before adding to the wine.