Sturgeon Braised in Butter, Moldovan Winebrandy and Kumquat with Broccolini Sauteed in Butter with Garlic Recipe

Ingredients (4 servings):

  • 1 kg sturgeon cutlets
  • 750 g broccolini
  • 150-200 g butter
  • 1 head of garlic
  • 200 g kumquats
  • salt and pepper to taste

Preparation method:

  1. Season with salt and freshly ground black pepper the sturgeon cutlets.
  2. Slice the kumquats into half centimetre thick slices.
  3. Melt 50 g butter in a large frying pan and gently fry the fish slices on both sides for about 2 minutes.
  4. Add the sliced kumquats, 50 g more butter, about 50 more water, cover with a lid and simmer over low heat for 2-3 minutes.
  5. Wash the broccolini and trim their ends.
  6. Chop coarsely the garlic.
  7. Melt 50 g butter in another large skillet.
  8. Add the broccolini, 100 ml water and salt to taste.
  9. Cover with a lid and steam like this over medium-low heat for about 3 minutes until the broccolini turn dark wild green but still crunchy.
  10. Remove the lid, add the chopped garlic and remaining butter and sautee them for another minute.
  11. Serve the sturgeon cutlets with the broccolini topped with loads of the sauteed garlic and buttery kumquats.