Sturgeon, mashed mushrooms and gravy

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.