Sturgeon confit nem

Recipe for sturgeon confit nem | Secrets | Caviar de Riofrío

Ingredients (* large quantities used for the base):

  • 200 g. sturgeon confit, shredded
  • 200 g. onions
  • 200 g. carrots, peeled
  • 35 g. oyster sauce
  • 35 g. hoisin sauce
  • 15 sheets filo pastry
  • 15 lettuce hearts, leaves separated
  • 20 g. cilantro
  • 20 g. mint
  • 20 g. extra virgin olive oil
  • Oil for frying

How to make it:

  1. Cut the onion into julienne strips and grate the carrots.
  2. Cook the carrots and onion in a large frying pan.
  3. When the onion becomes translucent, add the sturgeon confit and the two sauces. Stir well.
  4. Let it stand.

 

Making the nem:

  1. Cut a filo pastry sheet in two, approximately 15 cm wide and 30 cm long.
  2. Place two teaspoons of the filling on top. Fold the sides and roll like a burrito.
  3. Seal with water.

 

Serving the nem:

  1. Just before serving, deep fry the nem rolls in hot oil (180ºC) for two minutes. Serve over a lettuce leaf and sprinkle with cilantro and mint.