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Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar
4.9 from 144 votes

Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar

This multi-component tart features a phyllo dough tartlet filled with a sauerkraut mixture cooked with onions, garlic, white wine, juniper berries, and bay leaf for layered savory notes. Topped with slices of hot smoked sturgeon and a garnish of American sturgeon caviar, chives, and chive blossoms, the tart blends tangy, smoky, and rich flavors. A sabayon made with egg yolks, shallot, white wine, clarified butter, and spices adds a creamy, refined sauce element to the dish.

Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
Servings: 6 servings
Course: Dessert
Cuisine: French

Ingredients

SAUERKRAUT
  • 300 grams sauerkraut
  • 200 grams onion chopped
  • 1/2 garlic clove
  • 15 grams butter
  • 1 teaspoon grapeseed oil
  • 150 milliliters white wine dry
  • 8 juniper berries
  • 1 bay leaf
  • water some
PHYLLO DOUGH TARTLET
  • 1 phyllo dough roll of
  • 125 grams butter clarified
  • 12 tartlet molds
  • 1 cutting ring
SABAYON
  • 4 egg yolk
  • 1/2 shallot medium
  • 250 milliliters white wine dry
  • 100 grams butter clarified
  • 50 grams grapeseed oil
  • salt
  • black peppercorn whole
  • cayenne pepper
  • lemon juice fresh
GARNISH
  • 200 grams sturgeon filet hot smoked
  • 50 grams white sturgeon caviar
  • chives chopped
  • chive blossoms or red veined sorrel
SMOKING
  • smoking gun
  • applewood chips
  • cloche or large wine glass or large wine glass
  • 20 g sabayon

Instructions

Sauerkraut
    Cup of Yum
  1. Rinse the sauerkraut in cold water, drain it in a colander and then press out the excess of water with your hands.
  2. Sweat the onions and garlic in a saucepan with the butter and grape seed oil on medium high heat until translucent; add in the sauerkraut.
  3. Mix it well and toss a couple of times and then add in the white wine, the juniper berries, the bay leaf and a little water if necessary.
  4. Let it cook with a lid on for about 1 hour or 1 hour and 15minutes, checking periodically.
  5. Add a little water if necessary during this cooking time.
  6. Take it out and season to taste with salt & pepper. Remove the juniper berries and the bay leaf.
  7. Reserve until further use.
Phyllo Dough Tartlet
  1. Butter each phyllo leaf with the melted clarified butter.
  2. Then stack three leaves on top of each other and press them together.
  3. With the 12 cm (4 ¾ inch) ring mold, cut out 6 round discs of dough.
  4. Place the phyllo dough into the tartlet mold and cover and press with another tartlett mold on top of it.
  5. Bake the tartlets in a 180° Celsius/ 356° F oven for 8 to 10 minutes until they are nicely golden brown and crispy.
  6. When cooked, take them out and place them upside down on a cookie rack to cool.
Sabayon
  1. Mix the chopped shallots with the wine and black peppercorn and reduce by 1/2 in a saucepan.
  2. Put the egg yolks in a mixing bowl and add in the strained hot wine (warmed to 50° C/120° F ).
  3. Then whisk on a double boilers “bain-marie” until very frothy.
  4. Little by little, add in the hot 65°C/ 150° F clarified butter and grape seed oil.
  5. Season to taste and finish with the lemon juice.
  6. Pass through a fine sieve “chinois” and then fill it into an Isi canister and charge with two charges of N2O.
  7. Keep warm in a bain-marie between 60 – 65° C ( 140-150° F) until needed.
Garnish
  1. Clean up the sturgeon filet and cut into 4mm thick slices and 4 cm ( 1.5 inch) in length (3 per tartlet) or a size that fits into the tart shells.
  2. Place on a sizzler platter and cover with a humid towel and heat up “a la minute” in a hot oven for a very short time.
To Finish
  1. In a saucepan, heat the sauerkraut and dry it in on a chinois.
  2. Put it into the tart shells and, pressing it slightly, place 2-3 slices of the sturgeon on top of it.
  3. Flash in a hot oven for about 1 minute to 1 and a 1/2 minutes.
  4. Arrange the tartlets on their respective serving plates.
  5. Take out the Isi canister from the bain marie and expel about 20 gr (2/3 floz) of sabayon on top of each tart.
  6. Finish with a nice quenelle of caviar, chopped chives, chive blossoms (or a red veined sorel leaf) and then smoke the wine glasses and place them on top of each tart.
  7. Take off the glass in front of the guest.

Notes