Fresh Sturgeon With Spring Vegetables Recipes

FRESH STURGEON WITH SPRING VEGETABLES

Fresh Sturgeon With Spring Vegetables image

Provided by Molly O'Neill

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 7-ounce pieces fresh sturgeon
Kosher salt and freshly ground black pepper to taste
5 tablespoons unsalted butter
1/2 cup homemade or low-sodium chicken stock
3 carrots, peeled and cut diagonally in two-inch pieces, blanched in salted water until almost tender
9 large scallions, white part only, blanched in salted water until almost tender
3 cups fresh shelled peas, blanched in salted water until almost tender
8 stalks asparagus, bottoms trimmed, blanched in salted water until almost tender
1 leaf green lettuce, sliced into very thin strips
1/2 teaspoon chopped tarragon
1 1/2 cups green-pea sauce (see recipe)
1 1/2 cups shrimp sauce (see recipe)

Steps:

Preheat oven to 350 degrees. Lightly season the sturgeon with salt and pepper on both sides. In each of 2 large ovenproof skillets set over medium-high heat, melt 2 tablespoons of the butter. When the butter stops foaming, place the fish in the pans, leaving at least an inch of space around each piece. Cook until the bottoms turn golden, 4 to 5 minutes. Turn and cook for another 3 minutes. Place the pans in the middle shelf of the oven to finish cooking, for about 8 minutes, while preparing the vegetables.
Melt the remaining tablespoon of butter in a large saucepan. Add the chicken stock, carrots and scallions and simmer for 4 minutes. Add the peas and asparagus, and continue to cook until all of the vegetables are tender, another 3 minutes. Remove from the heat and add the lettuce and tarragon.
Meanwhile, gently warm the pea sauce and the shrimp sauce in separate pots over low heat, without letting them reach a simmer.
Ladle a few tablespoons of pea sauce onto the centers of 6 plates. Divide the vegetable mixture evenly among the plates. Top the vegetables with 1 piece of sturgeon. Ladle more pea sauce around the vegetables, and then drizzle the shrimp sauce over the fish and around the edge of the plate. Serve immediately.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1076 milligrams, Sugar 9 grams, TransFat 0 grams

SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
Remove from heat, add basil, and toss to combine.

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