Sturgeon with caviar, fennel and dill oil
by Kuba Winkowski
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Ingredients
Fish & Shellfish
400g of sturgeon loin, skinned
Store Cupboard
40g of Maldon salt
10g of granulated sugar
8g of sea salt
2g of sea salt
1.5g of sea salt
100g of fish stock
Spices & Dried Herbs
10g of fennel seeds, toasted and crushed
5g of star anise, crushed
8g of fennel seeds, toasted
3 green cardamom pods, husks removed and seeds crushed
5g of liquorice stick, crushed
1g of fennel pollen
100g of fennel, finely sliced (use the trimmings from the fennel flames for this)
3g of fennel seeds
Fruit & Vegetables
lime juice, to taste
1 fennel bulb, tough outer leaves removed (reserve these to use in the fennel sauce)
1 fennel bulb
15g of lime juice
5g of finger lime, seeds only
8g of fennel fronds, chopped
30g of shallots, finely sliced
30g of button mushrooms, finely sliced
1/4 lime, juiced
5g of fennel fronds
20g of spinach
10g of spinach
Oils & Vinegars
200g of rapeseed oil
Salad & Fresh Herbs
5g of thyme leaves, bruised
3g of rosemary leaves, bruised
90g of dill, picked
wild fennel tops
Dairy
40g of butter
100g of whipping cream
Delicatessen
20g of olive pomace oil
200g of olive pomace oil
caviar, or fish roe
Beverages
100g of white wine
10g of Pernod
Alcohol
40g of vermouth
Speciality Ingredients
0.3g of xanthan gum