SMOKED STURGEON FILLET
Similar to smoked trout, it is without a doubt, the best sturgeon in Spain
One of the star products of today’s gastronomy is the Caviar which comes from sturgeon.
At PSN, they have recovered, at their fish farm in Granada, the special species of sturgeon from the Adriatic Sea that is in danger of extinction. With this sturgeon, they elaborate one of the best caviars, but it is important to say that the fish itself is also of noteworthy quality.
This sturgeon fillet, smoked over hot fine woods, may not be very well known, but it is indeed a gastronomic delight.
1. The sturgeon fillet is vacuum packed.
2. Keep it in a cool area.
3. Serve as an aperitif or main dish.
4. Accompany the sturgeon fillet with extra smooth virgin olive oil (in order to diminish the flavour) and with a few grains ofcoarse salt.
5. If you can, add a few grains of caviar (and eliminate the salt): the result is spectacular.
In order for this dish, whose special charm lies in its soft texture and its marked and original aroma, to express the very best of itself, oak-fermented white wine would be the best accompaniment, with a good body and a profound aroma. A fine example would be the Divinus 2007 white wine of Sánchez Muliterno, without any fruity tones, or an adult Rosé of a moderate variety in terms of the aroma, such as the rosé wine of Petjades 2009. Good medium-type red wines without oak ageing and also highly aged, natural sparkling wines would also go well.
By the Equipo Team, headed by María Isabel Mijares. Secretary of the International Association of Oenologists. Vice President of the Spanish Association of Sommeliers. Founder of the Laboratory of Sensorial Analysis.
