Ingredients
- 1 star anise
- 0.5 tsp. salt
- 1 onion, finely chopped
- 1 tbsp. olive oil
- 1 pinch sugar
- 1 tbsp. balsamic vinegar
- 1 tsp. lemon juice
- 500 g white asparagus, peeled
- 1 tsp. white wine
- 30 g salted butter
- 1 cm ginger, finely chopped
- 1 tbsp. coriander, finely chopped
- 80 g smoked sturgeon fillets
- 12 plain potato crisps
- 10 g white sturgeon caviar
- 120 g crème fraîche
Instructions
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.
Thoroughly combine all the ingredients.
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.
Details
- Fish
- 35 mins Preparation/cooking time: ca. 10m + Cook in the oven: ca. 25m
- Servings For 4 people
- Nutrition 270 Kcal