Sturgeon Kulebiaka Recipe

Name: Sturgeon Kulebiaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each); Salt and freshly ground black pepper; 3 hard-boiled eggs, peeled, sliced 1/4-inch thick; 1/2 cup white cabbage, thinly sliced and blanched; 1/2 cup cooked basmati rice; 2/3 cup creamed mushroom duxelle, recipe follows; 1/2 cup loosely packed picked fines herbs; 6 pieces puff pastry 6 by 4-inches, 1 per portion; Egg wash, for pastry; 1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long; Buerre Fondue, recipe follows; 1 clove garlic, mashed; Salt and freshly ground black pepper; 1/4 cup minced chervil; 1 1/2 ounces Golden Osetra Caviar; 1/8 pound butter; 1 onion, minced; 1 1/4 pound mushrooms, minced; 1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed; 1/4 cup vermouth; 1/2 cup sour cream; 1/2 cup bechamel sauce; 1/4 cup minced chives; Pinch nutmeg; 1/2 teaspoon ground fennel seeds; Salt and freshly ground black pepper; 1 cup water; 1 shallot, thinly sliced; Pinch salt; 1/4 pound butter

Servings: persons

2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each)
Salt and freshly ground black pepper
3 hard-boiled eggs, peeled, sliced 1/4-inch thick
1/2 cup white cabbage, thinly sliced and blanched
1/2 cup cooked basmati rice
2/3 cup creamed mushroom duxelle, recipe follows
1/2 cup loosely packed picked fines herbs
6 pieces puff pastry 6 by 4-inches, 1 per portion
Egg wash, for pastry
1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long
Buerre Fondue, recipe follows
1 clove garlic, mashed
Salt and freshly ground black pepper
1/4 cup minced chervil
1 1/2 ounces Golden Osetra Caviar
1/8 pound butter
1 onion, minced
1 1/4 pound mushrooms, minced
1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed
1/4 cup vermouth
1/2 cup sour cream
1/2 cup bechamel sauce
1/4 cup minced chives
Pinch nutmeg
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
1 cup water
1 shallot, thinly sliced
Pinch salt
1/4 pound butter
Squeeze lemon juice

1
Preheat oven to 350 degrees F.
2
Season fish portions with salt and pepper.
3
Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked.
4
Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish.
5
Make sure that each layer is very even.
6
Moisten the edges of the pastry with a bit of egg wash.
7
Pull the sides up on top of the fish, pinch together, then repeat with the ends.
8
Repeat for each individual portion.
9
Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes.
10
Heat asparagus in butter with a mashed garlic clove.
11
Season lightly with salt and pepper and add chervil.
12
Place the asparagus in the middle of the plate without the butter.
13
Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show.
14
Remove the garlic clove from the reserved butter and add in the caviar.
15
Mix the caviar gently and spoon evenly to sauce each plate.
16
Melt butter in saucepan.
17
Add minced onions and saute until translucent.
18
Add mushrooms and porcini and cook until liquid has evaporated.
19
Add vermouth and slowly cook until evaporated.
20
Add sour cream, bechamel, chives, and spices.
21
Bring water to a boil with shallot and salt and simmer until shallot is tender.
22
Whisk in butter and lemon juice.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each), Salt and freshly ground black pepper, 3 hard-boiled eggs, peeled, sliced 1/4-inch thick, 1/2 cup white cabbage, thinly sliced and blanched, and more.

Yes, Sturgeon Kulebiaka falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sturgeon Kulebiaka

How did you like this recipe?

Frequently Asked Questions