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White aniseed asparagus with sturgeon fillet and caviar
10 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 270
  • Fat about 21g
  • Carbohydrates about 9g
  • Protein about 8g
This is needed
This is needed for 4 people
Aniseed asparagus
  • 1 star anise
  • 500 g white asparagus, peeled
  • 1 tsp white wine
  • 1 tsp lemon juice
  • 30 g salted butter
  • 1 pinch sugar
  • 0.5 tsp salt
  • 1 tbsp balsamic vinegar
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 1 pinch sugar
  • 1 tbsp coriander, finely chopped
  • 1 cm ginger, finely chopped
Sturgeon fillet
  • 80 g Fine Food Störfilet geräuchert
  • 12 potato crisps, plain
  • 120 g crème fraîche
  • 10 g Fine Food Swiss Caviar
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And that's how it's done
And that's how it's done
Aniseed asparagus
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.
Mix all the ingredients well.
Sturgeon fillet
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.