Sturgeon puff pastry with lime

240gr sturgeon;

160gr courgettes;

0.2 dl cream;

140gr flaky pastry;

1 whole egg;

2 limes;

2 bay leaves;

black peppercorns to taste;

50gr shallot;

3 dl white wine;

60gr butter;

0.8 dl fish stock;

chives to taste;

salt and pepper to taste;

10gr olive oil

Cut the sturgeon into four slices, sprinkle it with salt and pepper and lay it in the steaming bowl with 20gr chopped shallots and 5 cl dry white wine. In the meantime, cut the puff pastry into four rectangles of about 8.5 by 5 cm; arrange them on a baking tray, brush them with the beaten egg and bake at 200°C. Also, boil the remaining white wine (2.5 dl) down to half with the shallot (30 gr), bay leaf and black peppercorns. Add the fish stock and further boil down the sauce to half. Add the cream, lime juice and grated zest. Remove from the hob and beat with the cold butter. Cut the courgettes into very thin rounds and cook them in a non-stick pan with a drizzle of olive oil, salt and pepper. Cook the sturgeon in the closed steaming bowl inside the pressure cooker with 4 dl water for 7 minutes after the hiss. Finally, cut the puff pastries into two horizontally. First lay the courgettes on the bottom half, then the slices of sturgeon, finally cover with the lime sauce and close with the top half.

Recipe of Emanuele Gnemmi