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Perepechina with sturgeon
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.
Ingredients
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