Smoked Sturgeon Glazed With Honey Recipe 395 Recipes

SMOKED STURGEON

Steps:

• Trim the sturgeon of any fat or dark meat. Cut the pieces into regular blocks, like rectangles. Mix the salt, sugar and spices together, then coat the fish with it. Put into a covered, non-reactive container (plastic, ceramic, stainless steel) and set in the fridge to cure for as many hours as each block of sturgeon weighs, i.e., if you cut 1 pound blocks, they should be salted for only about 1 hour.
• Remove the sturgeon from the cure and rinse. Pat dry with paper towels, then brush brandy or whisky all over the sturgeon. Set on a rack in the fridge uncovered until the next day.
• Smoke over very low heat -- about 160°F -- until it's smoked the way you like it. I go for 4 hours.
• Allow to cool fully before vacuum sealing and storing. It will keep for a week in the fridge or 6 months in the freezer if it has been vacuum sealed.

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 GLAZED WITH HONEY RECIPE - (3.9/5)

Steps:

• Mix all ingredients except fish and honey in a large bowl. Add fish, and stir to coat thoroughly. Refrigerate for 12 hours. Place fish on cooking racks of a smoker. Add pieces of water-soaked applewood to the firepan, and smoke at 250 degrees for 5 to 6 hours. After about 3 hours, brush honey over each fillet. This recipe yields ?? servings.

BOURBON & HONEY-GLAZED BRISKET WITH SOURED CREAM & CHIVE MASH

Steps:

• Heat 1 tbsp oil in a large, deep flameproof roasting tin or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over, adding the remaining oil to the pan if needed. Meanwhile, mix the paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp of the whiskey in a small bowl with a generous amount of salt and pepper. Lift out the beef and scatter the onions and bay leaves over the base of the dish, pour in 100ml water and put the beef back on top. Brush the spice paste all over the meat. Will keep chilled for up to a day.
• Heat oven to 150C/130C fan/gas 2. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6-7 hrs, turning once or twice during cooking, spooning the juices over the meat and topping up with a splash more water if the bottom of the pan is dry.
• Increase the temperature to 200C/180C fan/gas 6. Toss the carrots with the onions around the beef, season then cover again with the foil. Pierce the potatoes a few times each and place on the shelf below the beef. Cook for a further 45 mins.
• Meanwhile, pour the remaining sugar, whiskey, honey and vinegar into a pan. If there is lots of liquid in the tin, add most of this too (but leave some so the meat doesn't dry out). Season and bubble to make a sticky glaze. Uncover the meat and carrots, brush with the whiskey glaze and cook for another 15 mins until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, cover the meat loosely with foil and leave to rest for 15 mins.
• Put the potatoes in a bowl and, when cool enough to handle, use kitchen scissors to cut them into pieces - you want to keep the skin in the mash for extra flavour but any big bits will be chewy so try to break it down as much as possible with the scissors, then mash well with a potato masher. Add the soured cream, butter, milk and most of the chives, season really well and mash again. Transfer to a bowl and top with a knob of butter and the remaining chives. To serve, either cut into thick, tender slices or shred the meat with two forks, discarding any string as you go. Serve with the mash, carrots and onions and spoon over the juices. Watch our video on how to tie a butcher's knot.