How To Cook Sturgeon Fillet Food
BUTTER POACHED STURGEON
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
STURGEON WITH MUSHROOM AND THYME REDUCTION
This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.
Provided by rickv
Categories Broil/Grill
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 164.8, Fat 16.4, SaturatedFat 3.7, Cholesterol 7.6, Sodium 64.5, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 0.8
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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- 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.
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