Beluga sturgeon

Beluga sturgeon with preparations of cauliflower, carrot bisque, and yuzu

100YEARS Ambassador Fish

Petr Kunc



För 10 portioner

Beluga sturgeon

800 g sturgeon

1 l water

10 g salt

200 g Debic butter (1)

Cauliflower puree

200 g cauliflower

1 l milk

200 g Debic butter (2)

50 g shallot and garlic confit

10 g salt

Cauliflower couscous

300 g cauliflower

50 ml extra virgin olive oil

2 g salt

Sweet and sour cauliflower

200 g cauliflower

200 ml white wine vinegar

20 g sugar

100 ml beetroot juice

100 ml water

Pinch of turmeric

Fried cauliflower

100 g cauliflower

2 eggs

200 g flour

200 g Panko bread crumbs

Oil for deep-frying

Yuzu meringue (approx. 120 pcs)

17 g Albumin

17 g Isomalt

100 g icing sugar

40 g Yuzu juice

70 g water

Carrot bisque

100 g carrots

10 g madras curry spice

500 ml Debic Culinaire Original

100 g butter

500 ml vegetable stock

20 ml ponzu juice

5 g salt

500 ml lobster bisque


50 g raisins

50 g edible flowers

20 g black truffle


Cauliflower puree

Cut the cauliflower into small pieces and sauté in butter with shallots and garlic confit.

Pour in milk and season with salt.

Cook until tender.

Strain the cauliflower and keep the milk aside.

Blend the cauliflower into the smooth puree and adjust the consistency with leftover milk.

Cauliflower couscous

Grate cauliflower finely and pan fry in olive oil until tender.

Season with salt.

Sweet and sour cauliflower

Cut the cauliflower into small pieces, blanch in boiling water and cool in an ice water bath.

Prepare 2 separate sweet and sour brines.

The first, combine 100 ml of vinegar, 10 g of sugar, 100 ml of water and turmeric.

The second combine 100 ml of vinegar, 10 g of sugar, 100 ml of beetroot juice.

Divide blanched cauliflower between brines.

Fried cauliflower

Cut the cauliflower into smaller rosettes, blanch in boiling water and cool in an ice water bath.

Crumb the cauliflower in flour, eggs and bread crumbs and deep fry in hot oil.

Yuzu meringue

Whip all ingredients into stiff peaks.

Use a pastry bag and pipe the meringues on a Silpat.

Dry at 55 ° C for 24 hours.

Carrot bisque

Cut the carrot into small pieces and sauté in butter.

Add curry spices, salt and sauté lightly.

Pour in the stock, Debic Culinaire Original and cook until tender.

Blend well and strain through a fine sieve.

Combine with lobster bisque 1: 1 ratio and season with Ponzu juice.


Dress the cauliflower couscous in a round cutter in the centre of the plate.

Arrange the fish on top.

Dress the different preparations of cauliflower on top of the fish and garnish with yuzu merengue, herbs, flowers and raisins.

Poor the soup tableside or at the very last end.

Receptetiketter 100YEARS Ambassador Fish