Sturgeon with caviar, fennel and dill oil
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