Smoked Sturgeon Salad With Leeks Haricots Verts And Frisee Recipes

HARICOTS VERTS SALAD WITH TRUFFLE CREAM

Steps:

• Special Equipment: Microwave safe dish
• Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.

SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE

Steps:

• Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
• In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
• In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
• In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
• Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
• Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.

WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON

Steps:

• Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.

STURGEON SALAD

Steps:

• Mix all ingredients together in a bowl to combine.

LEEK, RED ONION, AND HARICOT VERT SALAD WITH VEAL STOCK VINAIGRETTE

Steps:

• Preheat oven to 300°F.
• Trim leeks and halve lengthwise. Rinse leeks well and in an ovenproof skillet arrange, cut sides down. Cut onions into 1/2-inch-thick slices and arrange over leeks. Add water and bring to a boil over high heat. Braise leeks and onions, covered, in middle of oven until very tender, about 1‚ hours. Cool leeks and onions to room temperature. Leeks and onions may be braised 1 day ahead and chilled, covered. Bring leeks and onions to room temperature before proceeding.
• Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of heavily salted boiling water cook until completely tender, about 5 minutes. With a slotted spoon transfer beans to ice water to stop cooking and drain well, patting dry. Beans may be cooked 1 day ahead and chilled, covered. Bring beans to room temperature before serving.
• In a small bowl combine shallot and vinegar. Let mixture stand 20 minutes. Whisk in veal stock, mustard, and salt and pepper to taste and whisk in oil in a slow stream until emulsified.
• Arrange vegetables on a platter and drizzle with vinaigrette.

HARICOTS VERTS SALAD

Steps:

• Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
• In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
• Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
• Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

HARICOT VERT SALAD

Steps:

• Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
• Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
• In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.