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Ligur-Style Sturgeon Ossobuco

Chef: Rudi Scholdis

Sturgeon / Main Course

1h 10m.
4 pers.
Normal

Surprising with new main dishes

Rudi Scholdis, our quintessential chef, introduces us to this new recipe using sturgeon ossobuco, a groundbreaking cut that is becoming a real talking-point given its versatility and simplicity when cooking it. This dish, accompanied with delicious mashed potatoes will draw all the attention.

Ingredients
  • 4 pieces of 150g Sturgeon Ossobuco
  • 25g capers (rinse in water to remove excess salt)
  • 25g of laminated olives with no stones
  • 100g cherry tomatoes
  • 150ml olive oil
  • 2 lemons
  • 500g unpeeled potatoes
  • 150g frozen President salted butter
  • 100ml milk

Preparation of the Ossobuco and Ligur Sauce

  1. Cut two lemons in half and caramelise them on a non-stick pan.
  2. Using another non-stick frying pan, sauté the ossobuco, and then transfer to a baking pan.
  3. On the frying pan used for the ossobuco, sauté the capers, olives and cherry tomatoes.
  4. Add salt and pepper to taste and add some lemon zest. By now the Ligur sauce should be ready.
  5. Cover the ossobuco with the Ligur sauce, add the caramelised lemons and bake for 14 minutes at 145°C or until it is ready (the meat is tender inside).
  6. Serve over the creamy mashed potatoes pouring the sauce and placing a caramelised lemon on the side.

Preparation of the creamy mashed potatoes

  1. Cook[FO11]  the potatoes in a pan. Once they are cooked, remove from the pan and peel them while hot.
  2. Use a potato masher to puree the boiled potatoes.
  3. At the same time, bring the milk to boil.
  4. Slowly pour the hot milk and add the frozen butter cut in cubes to the puree. Mix everything thoroughly using a wooden spoon.
  5. Add salt and pepper.

Note: to obtain the necessary consistency for the creamy mashed potatoes no electric machine should be used; it must be done manually.

Share.

Main ingredients
Sturgeon Ossobuco View Product

Surprising with new main dishes

Rudi Scholdis, our quintessential chef, introduces us to this new recipe using sturgeon ossobuco, a groundbreaking cut that is becoming a real talking-point given its versatility and simplicity when cooking it. This dish, accompanied with delicious mashed potatoes will draw all the attention.

Preparation of the Ossobuco and Ligur Sauce

  1. Cut two lemons in half and caramelise them on a non-stick pan.
  2. Using another non-stick frying pan, sauté the ossobuco, and then transfer to a baking pan.
  3. On the frying pan used for the ossobuco, sauté the capers, olives and cherry tomatoes.
  4. Add salt and pepper to taste and add some lemon zest. By now the Ligur sauce should be ready.
  5. Cover the ossobuco with the Ligur sauce, add the caramelised lemons and bake for 14 minutes at 145°C or until it is ready (the meat is tender inside).
  6. Serve over the creamy mashed potatoes pouring the sauce and placing a caramelised lemon on the side.

Preparation of the creamy mashed potatoes

  1. Cook[FO11]  the potatoes in a pan. Once they are cooked, remove from the pan and peel them while hot.
  2. Use a potato masher to puree the boiled potatoes.
  3. At the same time, bring the milk to boil.
  4. Slowly pour the hot milk and add the frozen butter cut in cubes to the puree. Mix everything thoroughly using a wooden spoon.
  5. Add salt and pepper.

Note: to obtain the necessary consistency for the creamy mashed potatoes no electric machine should be used; it must be done manually.

Share.

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