1/ Sturgeon fillet
- Debone and portion into 160/180g pieces.
- Cook skin-side down in a hot pan with a drizzle of olive oil for 3-4 minutes then finish in the oven at 180° for 10 minutes.
- The fish should be pearlescent when cooked.
2/ Nantes butter
- Finely chop the shallot and cook in white wine and vinegar.
- Reduce on a low heat.
- Once the mixture has halved, remove from the heat, add the butter and cream then put to one side.
3/ Vegetables
- Peel and dice the sweet potatoes, blanch then fry on each side.
- Make the squash mousseline.
- Peel the squash, removing the insides.
- Boil the squash in water.
- Drain and combine with cream.
- Season and put to one side.
By Chef Vincent, Quai Cyrano
Chef tips
- You can dust the skin with flour so the fish cooks better and the skin is crispier.
- Add a teaspoon of hot water to your Nantes butter if it’s too thick.
