STURGEON BRINE
Steps:
- make sure to rinse fish and pat dry before brine
STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE
Steps:
- Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary.
STURGEON WITH MUSHROOM AND THYME REDUCTION
This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.
Provided by rickv
Categories Broil/Grill
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
- Remove the skin from the sturgeon and place in a large stainless steel bowl.
- Add the olive oil, garlic, course black pepper and salt.
- Mix the seasonings into the fish to coat.
- Prepare the mushroom sauce by heating a large sauté pan on high.
- Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
- Sauté the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
- Place the sturgeon on the grill and reduce the heat to a medium setting.
- Close the grill and leave the fish as is for 2 minutes.
- While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid.
- Reduce by almost half.
- Flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
- Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.
Nutrition Facts : Calories 164.8, Fat 16.4, SaturatedFat 3.7, Cholesterol 7.6, Sodium 64.5, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 0.8
SMOKED STURGEON GLAZED WITH HONEY RECIPE - (3.9/5)
Provided by á-170456
Number Of Ingredients 10
Steps:
- Mix all ingredients except fish and honey in a large bowl. Add fish, and stir to coat thoroughly. Refrigerate for 12 hours. Place fish on cooking racks of a smoker. Add pieces of water-soaked applewood to the firepan, and smoke at 250 degrees for 5 to 6 hours. After about 3 hours, brush honey over each fillet. This recipe yields ?? servings.
FRESH STURGEON WITH SPRING VEGETABLES
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 12
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
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