from sturgeon to vermouth to seduce – Liberation

While on a professional mission to Donetsk (Ukraine) in 2003, Philippe, a reader of Libé, fell in love with what he calls the “woman of his life». To seduce her, he wrote to us, he turned to the kitchen: “The first supermarket [venait] to open and, oh surprise, there was Noilly-Prat. At the market, the only fresh fish you could find were salmon and sturgeon. My idea was to combine the bitterness of sturgeon, vermouth and celery. ” And it worked ? Pretty good. «PS : we have been together for eighteen years with two Franco-Ukrainian children ”, he concludes the email he sent us.

For two guests, you need : 600 g of sturgeon, if possible the tail (in France, it is almost impossible to find fresh sturgeon at the fishmonger, you will have to turn to frozen or order it on the Internet) ; 1 glass of white vermouth (Noilly-Prat or Martini Dry) ; ½ celery root ; 1 big potato ; 1 onion ; 1 clove garlic ; 1 bunch of baby onions (or a box if not in season) ; Butter ; fresh herbs.

Preheat the oven to a thermostat of 6 or 160 ° C. Wash the sturgeon. Butter the gratin dish and cut a large sheet of baking paper. Place the sturgeon in the dish. Salt and pepper. Pour the wine. Close the paper like a foil wrapping the dish. Bake for an hour.

Peel the celery, onion, potato, garlic. Cut the celery and potato into medium cubes, and the onion into quarters. Degerm the garlic. Sweat the onion in a saucepan with butter. Add the other vegetables, cover with water and salt. When boiling, let simmer for half an hour. Put the vegetables in a blender with a little cooking water to obtain a smooth puree. While the vegetables are cooking, caramelize the baby onions with butter and a little Demerara sugar, deglaze with vermouth.

Arrange by lifting the two fillets of the fish. Sprinkle the puree with chopped fresh herbs: parsley, chervil, chives (avoid dill, basil, tarragon which would be too strong for this recipe).

It’s your turn ! If you wish to submit your own recipe to us, you can send it to us at [email protected], specifying, in three words or in one hundred, what it represents for you, if it is is a family recipe, a dish that you have adapted from a cookbook, a recipe from a friend’s house, if it evokes a particular episode in your life …

Source: Libération by

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