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Caviar Sturgeon Burger with Caviar Crème Fraîche Recipe

Sturgeon Burger
David Spagnolo

Sturgeon Burger

For a decadent twist on a traditional burger, Petrossian Executive Chef German Calle tops this well-seasoned fish with a caviar-kissed crème fraîche.

Click here to see the Caviar Q&A with Armen Petrossian.

Ingredients

For the sturgeon burger:

  • 1 ounce clarified butter
  • Four 4-ounce portions of sturgeon
  • Salt and pepper, to taste 
  • 4 brioche buns, cut in half, drizzled with olive oil and toasted
  • 1 ounce extra-virgin olive oil
  • 1 vine-ripened tomato, sliced thin
  • 1 head of lettuce, preferably Red Oak
  • Cornichons, for garnish

For the caviar crème fraiche:

Directions

For the sturgeon burger:

Place a sauté pan on medium-high heat and add clarified butter. Season the sturgeon with salt and pepper and then place in the hot pan. Reduce the heat and cook until the sturgeon is almost cooked through. Then, turn the fish over and cook until it is cooked through. 

For the crème fraîche:

Combine crème fraiche, caviar and caviar salt in bowl. Mix carefully. Do not allow the caviar eggs to burst.

To assemble the sandwich, spoon some of the caviar crème fraîche on both sides of the cut roll. Place the cooked sturgeon, tomato and lettuce on the bottom bun and close with the top bun. On the side, garnish with cornichons and the remaining caviar crème fraîche. (Fried zucchini or French fries are also an excellent side).