Recipe for Saint-Pierre nacré with sauce
Serves 4:
1. Saint-Pierre
1 x 2 kg St Pierre
Remove the skin from the fish. Cut into portions of around 120 g per person.
Place to one side.
2. Caviar sauce
200 g fish stock
50 g hazelnut butter
70 g Baeri caviar
Boil the fish stock to reduce it by half.
Whisk the reduced stock with the hazelnut butter.
Add the caviar and mix gently. Strain through a cheesecloth. Place to one side.
3. Preparing the St Pierre fillets
Fine salt to taste
100 g clarified butter
Season the fillets with fine salt.
Place them on a baking tray with the clarified butter. Bake for 4 minutes at 160 °C.