Siberian Holland Recipe

Prepare fish

Pat the sturgeon fillet dry with paper towels. Trim any sinew or dark bits so you have a clean, even piece about 1/2" thick for even curing and serving.

Mix the kosher salt and granulated sugar in a small bowl. Zest the lemon and fold half (1/2 tsp) of the zest into the cure mix.

Place a sheet of plastic wrap on a tray. Lay half of the chopped dill on the plastic where the fillet will sit. Place the fillet skin side down on the dill.

Rub the fillet lightly with the vodka (this firms the flesh and adds a subtle clean note). Pack the salt-sugar mix evenly over the flesh, pressing gently so it adheres. Sprinkle the remaining dill and remaining lemon zest on top.

Wrap the fillet tightly in plastic wrap and place it in a shallow dish. Refrigerate with a weight on top (a small plate and a can) for 30–45 minutes for a light cure (for sashimi-style texture). For firmer, longer-cured slices, cure up to 2 hours — do not exceed 3 hours for a delicate fillet.

After curing, unwrap and rinse the fillet quickly under cold running water to remove excess cure. Pat dry thoroughly with paper towels. Using a very sharp knife, slice thinly across the grain into 1/8"–1/16" slices for plating or serving on blini.

Set up a double boiler: bring a small pot of water to a simmer and place a heatproof bowl over it (bowl should not touch the water). Add the white wine and white wine vinegar to the bowl and reduce gently for 1–2 minutes until almost all the liquid has evaporated. Remove bowl from heat and cool slightly.

In a clean bowl (or in the bowl of a stand mixer fitted with the whisk), combine the egg yolks and cold water. Whisk briefly to combine. Return the bowl to the double boiler over very low heat and whisk constantly until the mixture becomes slightly thickened and warm to the touch (do not scramble — about 1–2 minutes).

Remove from heat. Very gradually begin whisking in the cold cubed butter, one cube at a time, allowing each to emulsify into the yolks before adding the next. Keep the emulsion warm but not hot. Continue until all butter is incorporated and the sauce is smooth and creamy. If it breaks, remove from heat and whisk in a teaspoon of cold water to bring it back together.

Whisk in the lemon juice, the 1 tsp vodka (this provides the subtle oceanic finish and bright aromatic lift), seaweed flakes, chives, fine sea salt, and white pepper. Taste and adjust seasoning — the nori/kombu flakes should lend a faint umami/sea note, not a strong seaweed flavor. If desired, fold in 1–2 tsp of crème fraîche for added silkiness and slight tang.

Allow the sauce to cool to slightly warm or room temperature. Keep covered and refrigerate briefly if needed; bring back to room temp before serving, whisking gently to restore texture.

If using mini blini, warm them gently in a 300°F (150°C) oven for 3–5 minutes, or toast brioche rounds until lightly golden. Do not overheat — they should be warm but not hot.

Spread a teaspoon of crème fraîche on each blini. Arrange 1–2 thin slices of cured sturgeon on top of each, folding the slice for height.

Spoon approximately 1 teaspoon of the Siberian Holland sauce beside or lightly over the sturgeon slice. Garnish each canapé with a few snips of chives, a tiny pinch of seaweed flakes, a microgreen, and a small dill sprig. Add a thin cucumber slice under the fish on some canapés if using.

Serve immediately with lemon wedges on the side. For a plated starter, fan 4–6 slices of sturgeon on a chilled plate, drizzle 1–2 tablespoons of sauce around, scatter microgreens, extra dill, and serve with toasted brioche slices.

Leftover sauce can be refrigerated in an airtight container for up to 48 hours; gently rewarm to room temp and whisk before using. Cured sturgeon is best consumed within 24 hours of curing.