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Saint Pierre fish flaky with caviar

This French recipe is perfect for a special occasion. This refined and luxurious dish will astonish your guests !


For 4 persons - Prep. time : 40 minutes

  • 4 skinned and filated Saint Pierre fish
  • 1 bunch of chervil
  • 1 lemon
  • 1 orange
  • 1 star anise
  • Cooking salt, white pepper and grained cilantro
  • olive oil
  • 2 puff pastries
  • 50 g of Caviar Singapore


Step 1 :

Begin to prepare the court-bouillon. Put a half a liter of water in a saucepan, add a big pinch of cooking salt, the sliced lemon and the zest of the orange. Also add the star anise, a tsp of white pepper and another tsp of cilantro. Finally, add 2 dashes of olive oil. Boil for a few moments and set aside.


Step 2 :

Preheat the oven at 392°F. Take the puff pastries and knead them with your hands into one. Then spread and roll up your puff pastry, cut it into 8 equal rectangle-shaped parts. Place them on wax paper in the oven. Make sure the parts are well spaced out, otherwise they will merge as they bake. Bake for 20 minutes.


Step 3 :

Reheat the court-bouillon. When it boils, lower the heat and add the Saint Pierre fillets. Cook for 5 to 6 minutes and put them in a cloth to drain the fillets.


Step 4 :

You can now start to dress the plates. Put a rectangle of baked puff pastry in every plate. Add a little chopped cilantro, then the Saint Pierre fillets. Arrange a few grams of caviar and cover by another puff pastry rectangle. Add some more caviar eggs and serve immediately.