STURGEON SZECHUAN
Last year I went on a trip to the West Coast and ate sturgeon for the first time. It is incredible! I ate at a restaurant called The Ark on Long Beach peninsula several times, and this was the sturgeon I enjoyed there. This dish is fantastic, and really easy to make. If you don't have sturgeon, I think any firm fleshed white fish would work.
Provided by P48422
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the sesame oil and the butter until hot.
- Dust the fillets with flour.
- Pan fry until light brown on both sides.
- Add the garlic, ginger and red pepper flakes.
- Cook until the garlic just starts to brown.
- Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
- Add the teriyaki sauce and reduce until caramelized.
- (If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
- Garnish with chopped peanuts.
- Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.
Nutrition Facts : Calories 610.9, Fat 20.2, SaturatedFat 9.1, Cholesterol 132.6, Sodium 6198.5, Carbohydrate 54.8, Fiber 0.9, Sugar 44.1, Protein 39
BUTTER POACHED STURGEON
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers.
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
STURGEON "FISH FRY"
A method passed down from a great fisherman. Sturgeon is popular in the Northwest, and is a unique fish. Please review and let me know if it works for you! Note- Measurements vary and are are approximate
Provided by Mrs. Cassandra Foxx
Categories < 4 Hours
Time 1h10m
Yield 1 cup, uncooked, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut your fish into desired pieces, and soak in milk for one hour. (In the refrigerator).
- Pat pieces dry and coat completely in Louisiana Fish Fry. Set aside.
- Heat your shortening to aprox. 375 degrees, and deep fry fish in batches. (Make sure they don't cook too fast) Always test your first piece to make sure they cook thorough. Remove and set on a platter of paper towels to drain.
- These keep warm for a few minutes, until you can serve them. Watch your pieces and cook them evenly. I always serve these with a high quality tartar sauce, or just make home-made.
Nutrition Facts : Calories 117.1, Fat 6.7, SaturatedFat 4.2, Cholesterol 25.6, Sodium 89.7, Carbohydrate 8.5, Protein 6
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- Baking. Baking is the first step in any meat recipe. Sturgeon meat tastes better when it is slow-cooked and baked for a longer period. Start by preheating the oven to 350 °F.
- Poaching. Poaching may be illegal in the wildlife, but not here in the kitchen! It is a slow and gentle method to cook delicate meat at a lower temperature without losing its moisture in the process.
- Steaming. Steaming is a classic recipe and one of the simplest methods of cooking sturgeon while delivering a mouth-watering dish on the plate. All you need is parchment paper or foil and seasoning ingredients of your choice.
- Broiling. Let’s turn up the heat with broiling! Broiling is a high-heat, robust cooking method best suited for dense meat. However, it is not recommended for thin and delicate fillets.
- Grilling. Grilling is the best outdoor cooking experience you can ever have. It is even more fun when sturgeon is on the menu. If you want to enjoy the natural texture and flavor of sturgeon, grilling is the best way to cook it.
- Pan Frying. Pan-frying is one of the most popular methods of cooking sturgeon. It preserves the natural flavor of the fish by preserving its moisture while giving it a crispy, crunchy layer.
- Smoking. Smoking is a technique of cooking meat to develop a distinct, mouth-watering flavor in a dish that is not possible with any other way of cooking.
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