Smoked Sturgeon Cakes Recipes

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BUTTER POACHED STURGEON



Butter Poached Sturgeon image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 sliced shallots
1 vanilla bean split
1 bay leaf
1 tablespoon kosher salt
4 ounces fish stock
2 pounds butter, melted
2 pounds sturgeon fillets
1 bunch watercress
1 red onion, minced
2 tablespoons capers, rinsed and drained

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.

TEA SMOKED STURGEON



Tea Smoked Sturgeon image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 8h30m

Number Of Ingredients 11

6 (6-ounce) portions fresh sturgeon
4 ounces olive oil
2 tablespoons ground coriander
2 shallots minced
2 ounces chopped dill
4 ounces black Russian tea
4 ounces apple wood chips
1 red onion minced
3 ounces capers
2 hard boiled eggs minced
6 ounces creme fraiche

Steps:

  • Marinate sturgeon in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea and applewood chips in water for 2 hours.
  • In a stove top smoker place soaked tea and apple chips in bottom of pan and put over medium heat on stove. Drain of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish begins to flake, about 12 minutes. Remove from pan and garnish with onions, capers, and chopped eggs. Drizzle with creme fraiche and serve.

STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE



Sturgeon with Caper, Olive and Tomato Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound sturgeon fillet, cut into 2 pieces
1 teaspoon minced garlic
1/2 cup sliced onion
1 teaspoon fresh chopped rosemary
1/4 cup dry-cured or brine-cured olives, pitted
3 teaspoons capers
1/4 cup dry white wine
1/2 to 3/4 cup fresh tomato sauce (or a very good canned one)
1 tablespoon olive oil

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.

SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING



Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing image

Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.

Provided by Emeril Lagasse

Time 58m

Yield 4 servings

Number Of Ingredients 28

1 cup flour
Essence, recipe follows
1/2 pound smoked eel, cut into 1-inch pieces
6 ounces smoked sturgeon, flaked
1/2 cup thinly sliced red onions
2 tablespoons snipped fresh chives
2 tablespoons Champagne vinegar
2 tablespoons canola oil
Dilled Buttermilk Dressing, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and patted dry
1 ounce Choupique caviar, or salmon roe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 large egg*
1 1/2 teaspoons fresh chopped dill
1 cup canola oil
1/2 cup buttermilk
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat a fryer to 360 degrees F.
  • Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
  • Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
  • In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
  • In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.

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7 BEST WAYS TO COOK STURGEON – RECIPES YOU WILL LOVE

From fishingweekendwarrior.com
  • 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.


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