Napoleon of Sturgeon with Foie Gras

To prepare the sauce: Heat the olive oil in a medium saute pan or skillet over medium heat and saute the shallots until they are translucent. Add the vinegar and cook until the liquid is reduced to 1/2 teaspoon, almost dry. Add the wine and reduce to 1 tablespoon of liquid. Add the beets and saute until they release their juice. Add the fish stock and reduce to 2 tablespoons of liquid. Add the bay leaf. Stir in the cream and tomato and bring to a boil. Whisk in the butter, one tablespoon at a time, incorporating each completely before adding more. Season with salt and pepper to taste. Strain through a sieve. Set aside and keep warm; the sauce keeps well in a thermos, or over very warm water.

To prepare the vegetables: Pare the potatoes and cut them very thin on a mandoline or V-slicer; you should be able to see through the slices. Drizzle a tiny bit of the olive oil in each of sixteen 1/2-inch-by-5-inch non-stick tartlet pans and line with potato slices, overlapping the slices slightly. Place on the stove and saute each until the potatoes are golden; lift carefully with a spatula, turn over, and saute in the tartlet pans on the other side until golden.

Heat 1 tablespoon of the olive oil in a large saute pan or skillet over medium-high heat and saute the eggplant slices until lightly browned. Turn and brown on the other side. Season with salt and pepper to taste. Remove and drain on paper towels. Or, grill the eggplant slices until browned.

Heat 1/4 cup of water in a saucepan until boiling and add the spinach; cook just until wilted, 20 to 30 seconds. Drain and place on paper towels to dry.

Heat 1 tablespoon olive oil in a medium saute pan or skillet over medium-high heat and saute the tomatoes and shallots with the herbs until softened. Season with salt and pepper. Set aside.

Put the sweet potatoes in a saucepan and cover with water. Bring to a boil and cook until soft, 8 - 10 minutes. Drain. Season with salt and pepper. Add 1 tablespoon of butter and puree with a stick mixer or in a food processor.

To make the basil oil: Place the basil leaves and olive oil in a food processor or blender and puree. Put in a squeeze bottle.

To flash-fry the basil: Pat the basil dry with paper towels. Heat the oil to 370 F in a deep-fat fryer or deep saucepan. Drop the leaves into the hot oil and cook for 15 - 20 seconds; remove with a slotted spoon or wire lifter and drain on terry towels.

To prepare the foie gras: Slice the foie gras into 8 slices. Heat a large non-stick saute pan or skillet over medium-high heat and brown the foie gras on both sides, about 1 minute per side. Set aside.

To prepare the sturgeon: Heat a large non-stick saute pan or skillet over medium-high heat and melt the butter. Add the sturgeon steaks and brown on one side, about 1 minute. Turn and brown on the other side, 1 minute.

To assemble: Put the sweet potatoes in a pastry bag fitted with a large fluted tip. Place a potato crisp in the center of each serving plate. Top with an eggplant slice. Place a spoonful of wilted spinach on each, arranging four leaves so that they extend out the sides on each stack. Place a piece of sturgeon on the spinach. Put another potato crisp on top of the fish, then another piece of fish, then another potato crisp. Place a slice of foie gras on top of the last potato crisp. Pipe six sweet potato puree in rosettes around each plate. Stand three sage leaves on one sweet potato rosette on each plate. Outline each of the other sweet potato rosettes with a little basil oil. Top all rosettes with a truffle piece. Stand a flash-fried basil leaf in each foie gras slice. Spoon beet sauce around the stacks between the protruding spinach leaves, and outline with basil oil.