Perepechina with sturgeon

Ingredients

• 4 pancakes with a diameter of 24 cm
• 500 g ready-made puff pastry
• 300 ml cream
• onion white
• olive oil - 3 tbsp. l.
• champignons
• medium sized tomato
• For the sauce :
• 800 g sturgeon fillet
• egg - 1 pc

Cooking

Step 1

Cut the fillet into 4 equal parts, fry in 2 tbsp. l. olive oil, refrigerate. Defrost the dough, roll out thinly into 4 sheets. Finely chop the mushrooms and onion and fry in the remaining oil. Evaporate the cream by a third of the volume, add mushrooms and onions, simmer for another 5 minutes. Remove skin and seeds from tomatoes, cut into slices. Preheat oven to 180˚C. Wrap mushroom sauce, tomatoes and sturgeon in pancakes. Wrap each pancake in a sheet of puff pastry, brush with egg and bake for 15 minutes. Serve as a side dish rice cooked with a pinch of saffron, mixed with crab meat in a ratio of 3 to 1. Fill the finished rice with cream at the rate of 1 tbsp. l. per serving. You can decorate rice with a teaspoon of red and black caviar.