Butter Poached Sturgeon Recipes

BUTTER POACHED VEGETABLES

Steps:

• Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.

STURGEON WITH MUSHROOM AND THYME REDUCTION

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.