White aniseed asparagus with sturgeon fillet and caviar

Name: White aniseed asparagus with sturgeon fillet and caviar
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 pinch sugar; 12 potato crisps, plain; 30 g Fine Food Beurre à la Fleur de Sel de Guérande; 120 g crème fraîche; 500 g white asparagus; 1 onions; 1 tbsp coriander; 1 cm ginger; 1 tbsp Fine Food Condimento al miele e allo zenzero; 1 tbsp Fine Food Olio oliva extra vergine; 80 g Fine Food Störfilet geräuchert; 10 g Fine Food Swiss Caviar; 1 star anise; 1 tsp lemon juice; ½ tsp salt; 1 tsp white wine

Aperitif fingerfood salad Fish

Total: 35 min. | Active: 10 min.

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Ingredients

for 4 person

Aniseed asparagus
500 g	white asparagus, peeled
1	star anise
1 tsp	white wine
1 tsp	lemon juice
½ tsp	salt
1 pinch	sugar
30 g	Fine Food Beurre à la Fleur de Sel de Guérande

Vinaigrette
1 tbsp	Fine Food Condimento al miele e allo zenzero
1 tbsp	Fine Food Olio oliva extra vergine
1	onion, finely chopped
1 tbsp	coriander, finely chopped
1 pinch	sugar
1 cm	ginger, finely chopped

Sturgeon fillet
80 g	Fine Food Störfilet geräuchert
12	potato crisps, plain
120 g	crème fraîche
10 g	Fine Food Swiss Caviar

How it's done

Aniseed asparagus

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

Mix all the ingredients well.

Sturgeon fillet

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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