Baked Sturgeon Fish Food
STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE
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.
STURGEON "FISH FRY"
A method passed down from a great fisherman. Sturgeon is popular in the Northwest, and is a unique fish. Please review and let me know if it works for you! Note- Measurements vary and are are approximate
Provided by Mrs. Cassandra Foxx
Categories < 4 Hours
Time 1h10m
Yield 1 cup, uncooked, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut your fish into desired pieces, and soak in milk for one hour. (In the refrigerator).
- Pat pieces dry and coat completely in Louisiana Fish Fry. Set aside.
- Heat your shortening to aprox. 375 degrees, and deep fry fish in batches. (Make sure they don't cook too fast) Always test your first piece to make sure they cook thorough. Remove and set on a platter of paper towels to drain.
- These keep warm for a few minutes, until you can serve them. Watch your pieces and cook them evenly. I always serve these with a high quality tartar sauce, or just make home-made.
Nutrition Facts : Calories 117.1, Fat 6.7, SaturatedFat 4.2, Cholesterol 25.6, Sodium 89.7, Carbohydrate 8.5, Protein 6
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VINEGAR-POACHED STURGEON WITH THYME-BUTTER SAUCE
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- Preheat the oven to 375°. On a large rimmed baking sheet, sprinkle the zucchini slices with salt. Arrange them in an even layer and let stand for 1 hour. In a small bowl, blend the butter with the thyme and season with salt and pepper.
- Rinse the zucchini slices and pat dry; wipe off the baking sheet. Return the zucchini to the baking sheet and toss with 2 tablespoons of the olive oil. Spread the slices in an even layer and bake until golden brown on the bottom, about 30 minutes. Transfer the zucchini to a platter.
- Sprinkle the sturgeon with 1 tablespoon of the vinegar and refrigerate for 10 minutes. In a large, heavy skillet, combine the remaining 2 tablespoons of vinegar with the water, bouquet garni and shallot and bring to a boil. Season the poaching liquid lightly with salt and pepper and add the sturgeon fillets. Cover tightly and simmer over low heat, turning once, until the fish is barely cooked through, about 8 minutes. Transfer the sturgeon to a large plate. Strain the poaching liquid into a bowl.
- Wipe out the skillet and set it over high heat. Add the remaining 1 tablespoon of olive oil and heat until shimmering. Add the sturgeon fillets, boned side down, and cook until golden brown on the bottom, about 2 minutes. Turn and cook for 1 minute longer. Set the sturgeon on the zucchini and cover with foil to keep warm.
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- 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.
- Pan Frying. Pan-frying is one of the most popular methods of cooking sturgeon. It preserves the natural flavor of the fish by preserving its moisture while giving it a crispy, crunchy layer.
- Smoking. Smoking is a technique of cooking meat to develop a distinct, mouth-watering flavor in a dish that is not possible with any other way of cooking.
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