KESZTHELY STURGEON WITH HOMEMADE PASTA FILLED WITH RED PRAWN AND CITRUSY FISH VELOUTÉ
KESZTHELY STURGEON WITH HOMEMADE PASTA FILLED WITH RED PRAWN AND CITRUSY FISH VELOUTÉ

KESZTHELY STURGEON WITH HOMEMADE PASTA FILLED WITH RED PRAWN AND CITRUSY FISH VELOUTÉ
Keszthely sturgeon, one of Hungary's finest freshwater fish, is presented in this dish through a contemporary fine dining approach. The carefully prepared sturgeon fillet offers a delicate, flaky texture, complemented by a refined composition inspired by the flavors of the sea.
The fish is accompanied by homemade black-and-white layered pasta, filled with red prawn, adding both elegance and depth to the dish. A silky citrus velouté, crafted from a rich stock of freshwater and saltwater fish bones, is enriched with butter, cream, and fresh lemon for a perfectly balanced finish. The final touches include parsley oil, trout roe, and an intense red prawn bisque made from the prawn shells, while crispy baby prawns provide an irresistible contrast in texture.
This elegant fish dish combines exceptional Hungarian ingredients with classic French culinary techniques, creating a refined gastronomic experience at VIRTU Restaurant, one of Budapest's Michelin-recommended restaurants.
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