Tea Smoked Sturgeon Recipes

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SMOKED STURGEON GLAZED WITH HONEY RECIPE - (3.9/5)



Smoked Sturgeon Glazed With Honey Recipe - (3.9/5) image

Provided by á-170456

Number Of Ingredients 10

2 pounds shovelnose sturgeon fillets cut 1" by 6" pieces
1 teaspoon salt
1 cup brown sugar
1/2 onion sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon dill seeds
1 small bay leaf
Honey as needed

Steps:

  • Mix all ingredients except fish and honey in a large bowl. Add fish, and stir to coat thoroughly. Refrigerate for 12 hours. Place fish on cooking racks of a smoker. Add pieces of water-soaked applewood to the firepan, and smoke at 250 degrees for 5 to 6 hours. After about 3 hours, brush honey over each fillet. This recipe yields ?? servings.

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.

SMOKED STURGEON CAKES



Smoked Sturgeon Cakes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 13

3 large baking potatoes
2 eggs
1 pound smoked sturgeon, sliced and torn into bits
4 tablespoons melted butter, unsalted
1/2 cup minced chives
1/4 cup chopped parsley (flat leaf)
Black pepper
1 cup Japanese bread crumbs (panko)
Canola oil, for frying
1 cup sour cream
1/4 cup minced chives
1 tablespoon dried sumakh
Sevruga caviar

Steps:

  • Preheat oven to 400 degrees F.
  • Bake the potatoes until tender, about 40 minutes. Let cool, then scoop out the flesh. Pass through a sieve or ricer. Mix with the eggs, fish, butter, chives, parsley, and pepper. Shape into small patties and dredge in the bread crumbs. Fry the sturgeon cakes in batches, 3 minutes on each side, until browned. They may be held in a 300 degree F oven.
  • For the Garnish: Mix the sour cream and chives together. Serve a dollop on the side of the fish cakes, sprinkled with sumakh and topped with sevruga.

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