STURGEON WITH MUSHROOM AND THYME REDUCTION

Sturgeon with Mushroom and Thyme Reduction image

Provided by rickv

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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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.