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Makes 8 portions
Ingredients: |
| 1 Cup |
Heavy Cream |
| 2 |
Whole Eggs |
| |
|
| 1¼ |
Smoked Sturgeon, flaked apart |
| |
|
| 2 Tbls. |
Dry White Wine
|
| 1 Tbls. |
Water |
| 1/8 lbs. |
Sweet Butter |
| 1 bunch |
Fresh Chives, Chopped |
| 1 tsp. |
Fresh Lemon Juice |
| 2 Tbls. |
Salmon Roe |
| |
| Instructions: |
| 1. |
Preheat oven to 325 degrees F.
|
| 2. |
In a non reactive bowl combine cream, eggs and season
|
| 3. |
Distribute sturgeon equally between 8 clean votive candle glasses
|
| 4. |
Pour mixture into glasses approx. ½ full
|
| 5. |
Place glasses in a baking dish and fill ½ way with very hot water
|
| 6. |
Cover with aluminum foil and bake for approx. 20 minutes or until just set
|
| |
|
| 7. |
In a small non reactive saucepan, combine wine and water, boil
|
| 8. |
Add butter and boil once and remove to side (emulsified)
|
| 9. |
Add Chives, Lemon and Roe mix and pour into baked cups almost to top
|
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