Asparagus Chartreuse with Smoked Osietra Sturgeon Mousse                            Starter


Serves 4



1                                shallot

etwas                       butter

200 g                        smoked sturgeon fillet

2 EL                          white wine

2 EL                          Noilly Prat

100 ml                     fish stock(see basic recipes)

100 g                       cream

Juice of ½ lemon

4 sheets                   gelatin

2 tbsp                       whipped cream

1 pinch                     salt

4                               Florida lobster

Some nut butter

10 spears of asparagus

salt, sugar

18 g                          Osietra caviar

18 g                          trout caviar

purslane leaves








To make the mousse, melt butter in a pan and sauté dices shallot. Add half of the sturgeon fillet. Now add white wine and Noilly Prat, top off with fish stock and reduce. Add cream and reduce once more. Add juice of half a lemon and salt to taste. Remove sturgeon from pan and strain through a sieve. Add pre-softened sheets of gelatin and let cool.

Then fold in the whipped cream.

Boil the Florida lobster in salted water for 3 minutes and remove from shells.

Peel the asparagus and cook with some sugar in salted water for 8-10 minutes until done. Then cut spears in half and into 5 cm long pieces.

Spread out the asparagus in a metal ring. Chop remaining sturgeon, mix with mousse and pour into ring. Refrigerate for 2 hours.

Sauté Florida lobster in nut butter.

To finish:

Remove the Chartreuse from the ring and cut in half with a knife. Arrange on a plate and garnish with Osietra and trout caviar. Lay a lobster tail in front of it and garnish as desired with purslane leaves, frisee and dill.