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Sturgeon from Keszthely with orda cheese gnocchi and champagne sauce
- Caviar extra (10g) (4) +14 000 HUF
Sturgeon from Keszthely with orda cheese gnocchi and champagne sauce
- Caviar extra (10g) (4) +14 000 HUF
This standout Hungarian fish dish showcases the exceptional quality of Keszthely sterlet, a delicacy from Lake Balaton. The fish is first gently cooked using the sous-vide technique to preserve its tenderness and moisture, then seared in butter until a golden crust forms, offering a perfect contrast between crisp skin and soft interior.
Its refined side dish is a cottage cheese and curd gnocchi, made from traditional Hungarian ordas sajt (a type of fresh whey cheese), creamy túró, and fresh dill. Once boiled, the gnocchi is tossed in a velvety fennel purée, adding aromatic sweetness to balance the richness of the fish.
A highlight of the dish is the light and airy champagne butter sauce, made with Kreinbacher Brut sparkling wine. Enriched with chive and parsley oil, this elegant sauce enhances the flavor of the fish without overpowering it.
The dish is garnished with sea asparagus, which brings a salty crunch and subtle brininess to underline the maritime feel. Optionally, guests can elevate the experience by adding 10g of sterlet caviar, making this a true celebration of Hungarian freshwater delicacies in a fine dining format.
This refined sterlet dish is ideal for guests seeking an elegant yet flavorful freshwater fish main course rooted in local ingredients and sophisticated presentation.
