ROASTED FARM-RAISED STURGEON
Source of Recipe
Midwest - Chef Gilbert Langlois
Recipe Introduction
Pairs well with Redwood Creek Merlot
List of Ingredients
1 large piece celery root
12 tablespoons unsalted butter
2 cups water
1/4 cup sugar
2 cups heavy cream, scalded
2 tablespoons vegetable oil
4 sturgeon fillets, 6 ounces each
2 ounces Illinois sturgeon caviar*
1 pound fresh chanterelle mushrooms
4 fresh chervil sprigs, 2 inches in length
1 tablespoon fresh chives, minced
1/4 teaspoon black truffle oil
1 cup grape seed oil
1/4 cup malt vinegar
2 tablespoons grated fresh horseradish
Salt and freshly ground pepper to taste
Juice from 1/2 lemon
*substitute beluga, osetra or American paddlefish roe
Recipe
1. To make vinaigrette, combine last six ingredients in a bowl and whisk for two minutes.
2. To make celery root pur�e, peel and cut celery root into large dice. Saut� over medium heat with 2 tablespoons butter, water, sugar and a pinch of salt and pepper for approximately 10 minutes. When root is soft, drain off excess liquid and place into a blender while it is still hot. Add just enough scalded cream to get the root to "move." It will pur�e nicely with less liquid than more. Remove from blender and set in a warm place.
3. For sturgeon, heat 2 tablespoons vegetable oil in a cast-iron skillet and lightly press down so the flesh is evenly on pan surface. Cook on high heat for 7 minutes. Flip fish over and reduce heat to medium. Continue cooking for another 5 minutes. Add 4 tablespoons of butter, and reduce to low heat. Baste fish with hot butter for 1 continuous minute. Fish should be crispy golden brown. Set aside and let fish rest for a couple minutes. The internal heat will keep cooking it.
4. Heat 4 tablespoons butter in a saut� pan and add mushrooms. Cook for 2 minutes.
5. To assemble, in a shallow bowl place warm celery root in the center. Top with mushrooms. Gently prop sturgeon on a corner of the mushrooms and drizzle with 1 tablespoon of black truffle-horseradish vinaigrette. Top with caviar and garnish with chervil sprig and chives.
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