STURGEON KULEBIAKA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- Season fish portions with salt and pepper. Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked. Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish. Make sure that each layer is very even.
- Moisten the edges of the pastry with a bit of egg wash. Pull the sides up on top of the fish, pinch together, then repeat with the ends. Repeat for each individual portion. Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes.
- Heat asparagus in butter with a mashed garlic clove. Season lightly with salt and pepper and add chervil. Place the asparagus in the middle of the plate without the butter. Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show. Remove the garlic clove from the reserved butter and add in the caviar. Mix the caviar gently and spoon evenly to sauce each plate.
- Melt butter in saucepan. Add minced onions and saute until translucent. Add mushrooms and porcini and cook until liquid has evaporated. Add vermouth and slowly cook until evaporated. Add sour cream, bechamel, chives, and spices.
- Bring water to a boil with shallot and salt and simmer until shallot is tender. Whisk in butter and lemon juice.
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Ariane Taylor
[email protected]Overall, I thought this was a great recipe. The kulebiaka was delicious and it looked very impressive.
Ealy Hawk
[email protected]This recipe was a bit too complicated for me. I would have preferred a simpler recipe with fewer ingredients.
Trish B
[email protected]I'm not a big fan of sturgeon, but I really enjoyed this dish. The flavors were well-balanced and the pastry was perfect.
SuperAxl 8000
[email protected]This was the best kulebiaka I've ever had! The pastry was flaky and the filling was rich and flavorful.
AshOk Sah
[email protected]I would definitely make this kulebiaka again. It's a delicious and impressive dish that's perfect for a special occasion.
Jonathan Eshete
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Marshall Sam
[email protected]The pastry on this kulebiaka was a bit too thick for my liking. I would have preferred a thinner, more delicate pastry.
Mirabel NEPAWAH Njei
[email protected]This kulebiaka was a bit bland for my taste. I would have liked more seasoning in the filling.
Caiaphas Abangali
[email protected]I love the combination of flavors in this dish. The sturgeon, mushrooms, and onions are a perfect match.
Lethokuhle Amukelwa
[email protected]This was my first time making kulebiaka and it was easier than I thought it would be. The instructions were clear and easy to follow.
Charles Bell
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Muhammad Sohail shah
[email protected]I followed the recipe exactly and the kulebiaka turned out great. The only thing I would change is to add a bit more salt to the filling.
Talia Hendricks
[email protected]This was a delicious and impressive dish. I made it for a special occasion and it was a big hit. The sturgeon was cooked perfectly and the flavors were wonderful.
Sadman Sajjad
[email protected]The pastry on this kulebiaka was amazing! It was so flaky and buttery. The filling was also very good, although I would have liked a bit more fish.
Zaman Khan
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The kulebiaka was beautiful and delicious, and my guests raved about it.
Hafeez Bugti
[email protected]I've never had sturgeon before, but I was pleasantly surprised by how much I enjoyed this dish. The fish was mild and flaky, and the combination of flavors in the filling was perfect.
Adnan Wakhra
[email protected]This sturgeon kulebiaka was a hit at my dinner party! The filling was rich and flavorful, and the pastry was flaky and golden brown. I used a store-bought puff pastry to save time, and it worked perfectly.