Sturgeon, mashed mushrooms and gravy

Recipe for sturgeon, mashed mushrooms and gravy | Caviar de Riofrío

Ingredients for the sturgeon confit:

  • 100 g Riofrío sturgeon
  • 80 g mushrooms
  • 100 ml milk
  • Extra virgin olive oil
  • Salt
  • Black pepper

Ingredients for the gravy(* large quantities used for the base):

  • 500 g beef bones
  • 2 carrots
  • 1 onion
  • 2 tomatoes
  • 1 l red wine
  • 2 l water

Preparing the sturgeon confit:

  1. Heat oil in a pan to 60ºC. Add the sturgeon loin. Cook for 12 minutes letting it confit slowly.
  2. Clean the mushrooms well and cut into small dices.
  3. Salt and sauté in a little oil. Add the milk and a pinch of salt and bring to a boil.
  4. Once it is boiling, mash until obtaining a homogenous puree and add a pinch of pepper.


Preparing the gravy:

  1. Chop all ingredients and bake in the oven at 250ºC with a dash of oil.
  2. When brown, remove from the oven, place in a pot, and deglaze with the wine.
  3. Add water and boil for six hours over medium heat. Let it reduce until a dark sauce is obtained. That will be our gravy.
  4. On a plate place the mashed mushrooms first followed by the sturgeon. Dress with the gravy.