Anonymous Fri Oct 07 12:04:28 2005

2-1/4 lb. sturgeon

1 oz. matignon vegetables

6 crayfish, cleaned

2 oz. butter

1/2 tsp. tomato paste

Paprika, to taste

1/2 cup fish stock

7/8 cup heavy cream

1 egg

3 egg yolks

salt and pepper, to taste

nutmeg, to taste

1 oz. caviar

Place sturgeon in pan with lemons; add enough water to cover. Let stand 20 minutes. Drain. Smoke sturgeon over wood of choice for 5 minutes; refrigerate until chilled. Saute matignon vegetables and crayfish in butter; add tomato paste and paprika. Deglaze with fish stock; heat to simmering. Remove from heat. Peel crayfish tails and claws; return to stock. Reduce to desired strength. Strain; reserve stock. Chop crayfish in 1/4 in. dice, reserving tails for garnish. Place tails in 2 oz. timbales. Combine cream, egg yolks and seasonings in bowl; beat well. Pass through muslin. Add diced crayfish and caviar; fill timbales. Poach in bain marie until custard is set. Fillet sturgeon; grill to desired doneness.