Sturgeon Kulebiaka

Ingredients

• 2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each)
• Salt and freshly ground black pepper
• 3 hard-boiled eggs, peeled, sliced 1/4-inch thick
• 1/2 cup white cabbage, thinly sliced and blanched
• 1/2 cup cooked basmati rice
• 2/3 cup creamed mushroom duxelle, recipe follows
• 1/2 cup loosely packed picked fines herbs
• 6 pieces puff pastry 6 by 4-inches, 1 per portion
• Egg wash, for pastry
• 1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long
• Buerre Fondue, recipe follows
• 1 clove garlic, mashed
• Salt and freshly ground black pepper
• 1/4 cup minced chervil
• 1 1/2 ounces Golden Osetra Caviar
• 1/8 pound butter
• 1 onion, minced
• 1 1/4 pound mushrooms, minced
• 1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed
• 1/4 cup vermouth
• 1/2 cup sour cream
• 1/2 cup bechamel sauce
• 1/4 cup minced chives
• Pinch nutmeg
• 1/2 teaspoon ground fennel seeds
• Salt and freshly ground black pepper
• 1 cup water
• 1 shallot, thinly sliced
• Pinch salt
• 1/4 pound butter
• Squeeze lemon juice