White Aniseed Asparagus with Sturgeon Fillet and Caviar


Total time: 35m
Preparation Time: 10m

Servings
For 4 people


Nutritional Information

Contains 270 Kcal, 8g Protein, 9g Carbohydrates, 21g Fat


Ingredients

  • Anis-Spargel
  • 1 tsp. white wine
  • 1 star anise
  • 500 g white asparagus, peeled
  • 1 tsp. lemon juice
  • 1 pinch sugar
  • 0.5 tsp. salt
  • 30 g salted butter
  • Vinaigrette
  • 1 tbsp. balsamic vinegar
  • 1 onion, finely chopped
  • 1 tbsp. olive oil
  • 1 tbsp. coriander, finely chopped
  • 1 pinch sugar
  • 1 cm ginger, finely chopped
  • Störfilet
  • 80 g smoked sturgeon fillets
  • 12 plain potato crisps
  • 10 g white sturgeon caviar
  • 120 g crème fraîche

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Instructions

  • Anis-Spargel

    Place the asparagus on foil, top with the remaining ingredients, seal the foil well. Bake for approx. 25 minutes in the centre of an oven preheated to 180°C.
  • Vinaigrette

    Thoroughly combine all the ingredients.
  • Störfilet

    Arrange the asparagus on plates. Cut the sturgeon into strips and lay on top, drizzle with vinaigrette. Dollop a little crème fraîche onto the potato crisps, garnish with caviar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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