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Cooking Sturgeon carpaccio

Cooking Sturgeon carpaccio-admin
Recipe Description

Sturgeon is the collective term used for 26 species of fish. The family is also called as true sturgeons. They are peculiar for elongated bodies, no scales on body and unpredictable great size. They generally range from 7-12 feet in length and can even grow upto 18 feet. They are generally found in river deltas and estuaries. At present they are considered as at the risk of extinction. It contains 184 calories per 136g. It is meant for its quality for its delicious, super fatted and white flesh. It serves as a great source of Vitamin A, B6, B12 and niacin. Olive oil is extracted from the olives, generally used in cooking, cosmetics, pharmaceuticals, soaps and even sometimes used as fuel for oil lamps. Extra virgin oil smokes at the range of 400 and 365 degrees. High smoke range is essential for cooking oil. It approximately has 40 calories per tablespoon. Lemon is basically used for its citrus juice in cooking as well as baking. Its pH is of 2-3. They should not be kept in the refrigerators for a long stretch because they are prone to mold. Caviar is a cluster of egg masses of fish. It is somewhat salty, processed and are not fertilized. The costliest and unique is from the beluga sturgeon. Dill is a perennial herb whose fresh and dried leaves are used. It is basically used as a spice sometimes used traditionally to soothe stomach after meals. Cherry tomato is a smaller variety of tomatoes. Cherry tomatoes pricked in early stages are then pickled to make catsup which is called as tomolive as its appearance resembles to an olive. Heavy cream used is also known as whipping cream. It is obtained from the top of the milk which has been freshly skimmed. It is the richest part of the milk in terms of fat content.

Recipe Details
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Cooking Sturgeon carpaccio
Servings: 4 People
Preparation time in minutes:  10
Cooking recipe Search Tags:
Sturgeon,carpaccio,Sturgeon carpaccio,carpaccio,Sturgeon carpaccio,carpaccio,Sturgeon carpaccio,carpaccio,,Appetizers, fish, shellfish,seafood,Sturgeon,Carpaccio
Recommended wine with the dish:
Champagne ou vodka
 



Cooking Recipe Ingredients
  • 0.66 lbs. sturgeon
  • 3 tbsp. olive oil
  • 1 lemon
  • 1.76 oz. caviar
  • 0.63 cupsl liquid heavy cream (creme fleurette)
  • Salt and pepper (from a mill)
  • Aneth<
  • Cherry tomatoes

 

Cooking recipe preparation instructions
Sturgeon is the collective term used for 26 species of fish. The family is also called as true sturgeons. They are peculiar for elongated bodies, no scales on body and unpredictable great size. They generally range from 7-12 feet in length and can even grow upto 18 feet. They are generally found in river deltas and estuaries. At present they are considered as at the risk of extinction. It contains 184 calories per 136g. It is meant for its quality for its delicious, super fatted and white flesh. It serves as a great source of Vitamin A, B6, B12 and niacin. Olive oil is extracted from the olives, generally used in cooking, cosmetics, pharmaceuticals, soaps and even sometimes used as fuel for oil lamps. Extra virgin oil smokes at the range of 400 and 365 degrees. High smoke range is essential for cooking oil. It approximately has 40 calories per tablespoon. Lemon is basically used for its citrus juice in cooking as well as baking. Its pH is of 2-3. They should not be kept in the refrigerators for a long stretch because they are prone to mold. Caviar is a cluster of egg masses of fish. It is somewhat salty, processed and are not fertilized. The costliest and unique is from the beluga sturgeon. Dill is a perennial herb whose fresh and dried leaves are used. It is basically used as a spice sometimes used traditionally to soothe stomach after meals. Cherry tomato is a smaller variety of tomatoes. Cherry tomatoes pricked in early stages are then pickled to make catsup which is called as tomolive as its appearance resembles to an olive. Heavy cream used is also known as whipping cream. It is obtained from the top of the milk which has been freshly skimmed. It is the richest part of the milk in terms of fat content.

Comments

A Distinctive Taste

I've never tasted this kind of capaccio and if I do, that could have been long time ago. The taste of this dish hooked me from salmon carpaccio. That is because of the different savor.

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