Fish Rolls with Potatoes and Caviar

Ingredients

• 4 slices smoked sturgeon
• 1 Carrot
• 4 green asparagus (delicate spears)
• 1 clove garlic
• 1 Tbsp coriander leaves
• 0.5 tsp butter
• 4 tbsp white wine
• 2 slices sturgeon fillet
• Salt
• Pepper
• 12 small sweet potatoes (mostly waxy)
• 1 tsp butter
• 2 tbsp milk
• 2 tbsp Vegetable oil
• 150 g Sour cream
• 50 ml whipping cream
• Salt
• Pepper
• Lemon juice
• 4 tbsp chives rolls
• 100 g caviar

Instructions

1. 1.

   For the potato side dishes, wash 8 potatoes and steam them. Keep 4 of them warm in the oven after cooking (do not cover so the skin dries on the outside).

2. 2.

   For the caviar cream, whisk crème fraîche, cream, salt, pepper and a splash of lemon juice until smooth. Chill until serving.

3. 3.

   Peel 4 potatoes and cut or grate into very fine long strands. In a non-stick pan heat oil and fry 8 thin golden brown rösti. Remove on paper towels and keep warm.

4. 4.

   Heat butter and milk. Peel the remaining 4 potatoes and press them into the warm milk. The mixture should be purée-like; add more milk if needed and season with salt and nutmeg. Keep warm.

5. 5.

   For the sturgeon rolls, peel the carrot and quarter it lengthwise. Wash asparagus and, if desired, only peel the ends of the spears. Peel and halve the garlic. Chop coriander. Heat butter in a pan, let garlic soften, add carrots and sauté about 2 minutes. Then briefly sauté asparagus, season with salt and pepper, and deglaze with white wine. Cook the vegetables in the wine until al dente, then remove and cool. Fill sturgeon slices with the warm vegetables and roll them into rolls. Chill until serving.

6. 6.

   Remove garlic from the sauce, mix in coriander leaves and place the two sturgeon fillets. Cook for about 3 minutes, lightly salt, halve each fillet and arrange between two mini potato rösti.

7. 7.

   For plating, place one sturgeon roll and a rösti burger on a plate. Cut one potato in the skin crosswise, slightly crack it, drizzle with cream sauce and garnish with caviar. Decorate the rösti burger similarly. Shape spoonfuls from the purée with a spoon and garnish with caviar.