How To Smoke Sturgeon Food

TEA SMOKED STURGEON

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.

SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE

Steps:

• Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
• In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
• In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
• In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
• Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
• Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.