Sturgeon with Black Cherry Sauce and Garlic Quenelle


Finely dice celery, carrot and onion and then mix with the crushed juniper, bay leaf, salt, sugar and aniseed. Cover the slices of sturgeon with the mixture and leave to marinade for 12 hours.

Cherry sauce

Put the ingredients in a saucepan and simmer until the liquid has halved (make sure you don’t crush the pits which have a bitter taste). Filter the sauce and place back on the heat, whisking continuously until it is reduced by about half. Add salt to taste.

Garlic quenelle

Mix the ingredients, gradually adding water until the mixture has a paste-like consistency.

How to assemble the dish

Remove the slices of sturgeon from the marinade and rinse under cold water. Dry them with a cloth and fry for a few minutes in a lightly oiled pan until a light-gold crust has formed (do not add salt). Place the sturgeon on a serving plate with the warm cherry sauce and a garlic quenelle. Garnish with cherries baked in the oven and dipped in the sauce.

  • 4 slices of sturgeon each weighing 200 g
  • 1 white onion
  • 3 stalks of celery
  • 1 carrot
  • 10 juniper berries
  • 1 bay leaf
  • 100 g fine salt
  • 150 g caster sugar
  • 20 g aniseed or cumin
  • 1 kg ripe black cherries
  • 1/2 stick of cinnamon
  • 10 cloves
  • 5 black peppercorns
  • 1 tbsp acacia honey
  • 20 g fresh ginger root
  • 100 g red port wine
GARLIC SAUCE (Agliata Gialla)
  • 100 g shelled almonds
  • 10 g fresh ginger root
  • 10 g of garlic without the core and blanched twice in milk with a star anise
  • 1 g saffron
  • 15 g of soft white bread
  • 15 g of verjuice
  • a few drops water
  • 1 clove garlic (remove green sprout)
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Sturgeon with Black Cherry Sauce and Garlic Quenelle