Petrossian's Seared Wild Sturgeon With Champagne Beurre Blanc Recipe

Petrossian's Executive Chef, German Calle, quickly sears the fish, then finishes it in the oven, giving it a beautiful brown crust. He serves it atop tender mushrooms and Brussels sprouts and, highlighting the company's signature product, good-quality caviar, tops it with a caviar-infused beurre blanc.Click here for a Caviar Q&A with Armen Petrossian.