Sturgeon Kulebiaka Food

SALMON KULEBYAKA

Salmon Kulebyaka image

Provided by Michael Symon : Food Network

Time 1h25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 ounces butter
1 minced onion
1 cup cooked long grain rice
1/2 cup cooked shiitake mushrooms
1 tablespoon chopped dill
1 tablespoon lemon juice
2 sheets puff pastry
1 pound salmon fillet
3 chopped hard boiled eggs
1 egg, beaten

Steps:

Preheat oven to 350 degrees F. Melt butter over low heat and saute onion until translucent. Mix in rice, mushrooms, dill, and lemon juice and let cool.
Lay out puff pastry, place rice mixture over half of pastry and place salmon on top. Season with salt and pepper, and cover with eggs. Fold over pastry and seal with beaten egg.
Crimp the edges of the kulebyaka. Brush with egg and poke a couple of holes in the pastry to let out steam. Bake for about 30 minutes until pastry is golden brown. Let cool 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

Ingredients

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.

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