Best 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

STURGEON WITH MUSHROOM AND THYME REDUCTION

Sturgeon with Mushroom and Thyme Reduction image

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

Ingredients

4 sturgeon fillets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon fresh coarse ground black pepper
1 pinch kosher salt or 1 pinch sea salt
1/2 cup button mushroom (sliced)
1/2 cup shiitake mushroom (sliced)
1/2 cup oyster mushroom (sliced)
1/4 cup shallot (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or 1/4 cup vegetable stock (canned)
2 tablespoons dry white wine
1 pinch salt & fresh ground pepper

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.