Name: Smoked Sturgeon and Sauerkraut Tart with Riesling Mousseline and Caviar
Yield: Serves 6
Cuisine: French
Ingredients: 9 tablespoons (125 g) clarified butter (see Note); 1 package (1 pound/450 g) phyllo dough, thawed if frozen; 4 large egg yolks, at room temperature; 7 tablespoons (100 g) clarified butter (see Note), very warm; 4 tablespoons (60 ml) grapeseed or other neutral-flavored oil; 1 cup (250 ml) Riesling or other dry white wine; ½ pound (220 g) sauerkraut, heated and drained well; ½ shallot, chopped; 12 black peppercorns, cracked; 7 ounces (210 g) hot-smoked sturgeon fillets, smoked trout, smoked scallops, or hot-smoked king salmon, skin removed if necessary; Salt; 1 ounce (30 g) White sturgeon caviar; Chopped chives and edible flowers, for garnish; Cayenne pepper; Juice of ½ lemon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

My fine-dining colleagues said I’d never be able to put sauerkraut on a fine-dining menu. But it’s part of my heritage, my Alsatian DNA. When I first served this dish at the Modern nearly a decade ago, I wasn’t sure how it would be received. It quickly became a bestseller and remains immensely popular to this day. At the Restaurant Gabriel Kreuther, we serve the tartlets under a cloche, which we fill with applewood smoke from a smoking gun. If you like, you can do the same. Its sea-saltines