Sturgeon Recipes

[tubeN2]

This thread is for Sturgeon Recipes. Please feel free to add any recipes that you may have to share with the rest of us.
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[Hutch00]

Sturgeon in Aspic Zalivnaya ryba (Russian)

2 pounds fish fillets (sturgeon, salmon, perch, catfish, or other non-bony fish)
salt to taste

1/2 teaspoon salt
1 bay leaf
5 black peppercorns
5 allspice berries
1 carrot
1 parsley root, or 2 ounces celery root
1 onion
2 tablespoon gelatin

peeled thin lemon slices, quartered
thinly sliced pickles, preferably homemade
Greek olives, halved and pitted
parsley leaves
cream-style horseradish or mayonnaise

Be sure that all bones have been removed from the fillets. Cut the
fillets into 12 pieces about 1 inch thick, salt lightly, and let
sit for 30 minutes.

To make the court bouillon and aspic: pour 6 cups of water into
a 3 quart pot, add 1/2 teaspoon salt, the spices, carrot, parsley
root, and onion, and bring to boil. Lower the heat and let simmer,
uncovered, for 30 minutes, or until the fish is just done. Do not
overcook.

In a cup, soften the gelatin in 1/4 cup of cold water. Strain 4
cups of the broth into 2-quart saucepan, add the gelatin, and stir
until it dissolves, reheating the broth briefly, if necessary.

Cut the cooked carrot into 1/4 slices. Arrange the fish pieces in
a serving platter 2,5-3 inches deep, and decorate with carrot and
lemon slices, sliced pickles, olive halves, and parsley. Pour the
aspic over the fish carefully, so that the decorative arrangement
is not disturbed. Refrigerate for at least 3 hours.

Serve the horseradish or mayonnaise separately in a bowl or sauceboat.

Serves 8-12 as an appetizer or 6 as an entree
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[Hutch00]

Hazelnut Crusted Sturgeon with Blackberry Barbecue Sauce
(Serves Two)

2 sturgeon filets
1 cup toasted ground hazelnuts
1 cup bread crumbs
2 eggs, lightly beaten
2 tablespoons olive oil

Mix the hazelnuts and bread crumbs together. Dip the sturgeon filets
in the eggs, and then dredge them in the hazelnut-bread crumb
mixture. Place the olive oil in a 12-inch saute pan. Add the filets
and cook over medium high heat, browning on both sides. Place the
uncovered pan in oven at 350 degrees for 15 minutes to complete
the cooking process.


Barbecue Sauce

1 pound blackberries (fresh or frozen)
1/2 cup sliced onion
1/4 cup sun-dried tomatoes
1 tablespoon minced garlic
1/2 cup blackberry or raspberry syrup
1 5-ounce bottled Heinz 57 Sauce
1/2 cup apple cider vinegar

Combine all ingredients in a 2-quart saucepan and simmer for 20-30
minutes. Puree the mixture in a food processor.

Place the filets on individual serving plates and spoon the sauce
over each filet. Additional sauce can also be served in individual
ramekins.
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