WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON
Steps:
- Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.
STURGEON SALAD
Serve with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 3 dozen small blini
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a bowl to combine.
SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING
Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.
Provided by Emeril Lagasse
Time 58m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a fryer to 360 degrees F.
- Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
- Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
- In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
- In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.
SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE
Provided by Amanda Hesser
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 729, UnsaturatedFat 46 grams, Carbohydrate 45 grams, Fat 58 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams
FRESH STURGEON WITH SPRING VEGETABLES
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly season the sturgeon with salt and pepper on both sides. In each of 2 large ovenproof skillets set over medium-high heat, melt 2 tablespoons of the butter. When the butter stops foaming, place the fish in the pans, leaving at least an inch of space around each piece. Cook until the bottoms turn golden, 4 to 5 minutes. Turn and cook for another 3 minutes. Place the pans in the middle shelf of the oven to finish cooking, for about 8 minutes, while preparing the vegetables.
- Melt the remaining tablespoon of butter in a large saucepan. Add the chicken stock, carrots and scallions and simmer for 4 minutes. Add the peas and asparagus, and continue to cook until all of the vegetables are tender, another 3 minutes. Remove from the heat and add the lettuce and tarragon.
- Meanwhile, gently warm the pea sauce and the shrimp sauce in separate pots over low heat, without letting them reach a simmer.
- Ladle a few tablespoons of pea sauce onto the centers of 6 plates. Divide the vegetable mixture evenly among the plates. Top the vegetables with 1 piece of sturgeon. Ladle more pea sauce around the vegetables, and then drizzle the shrimp sauce over the fish and around the edge of the plate. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1076 milligrams, Sugar 9 grams, TransFat 0 grams
More about "sturgeon salad recipes"
BUTTER SEARED STURGEON SALAD WITH CHILLED CAVIAR
From moosemeatandmarmalade.com
SLOW-POACHED STURGEON WITH CELERY AND RADISH SALAD, ROASTED …
From latimes.com
PAN SEARED STURGEON IN PERNOD CREAM WITH CITRUS …
From gustotv.com
BLACKSTONE STURGEON WITH LEMON CREAM SAUCE - OR WHATEVER …
From orwhateveryoudo.com
BAKED STURGEON RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
SMOKED STURGEON SALAD WITH LEMONY DRESSING - TSAR …
From tsarnicoulai.com
SMOKED STURGEON SALAD - MARSHALLBERG FARM RECIPES …
From thecaviarfarm.com
PAN-SEARED STURGEON WITH MUSHROOMS & POTATOES
From thegoodheartedwoman.com
ROASTED BEET AND SMOKED STURGEON SALAD WITH …
From emerils.com
SMOKED STURGEON SALAD WITH APPLE ALAW & CAVIAR VINAIGRETTE
From californiacaviar.com
STURGEON ROE SALAD WITH FORAGED COASTAL GREENS RECIPE
From napahomechef.com
MARINATED STURGEON WITH MOROCCAN CHICKPEA SALAD …
From bonappetit.com
10 BEST STURGEON RECIPES TO TRY IN 2024 - RECIPEMARKER.COM
From recipemarker.com
SMOKED STURGEON SALAD - STERLING CAVIAR
From sterlingcaviar.com
DELICIOUS SMOKED STURGEON RECIPE: A CULINARY MASTERPIECE
From smokedbyewe.com
7 BEST WAYS TO COOK STURGEON – RECIPES YOU WILL LOVE
From fishingweekendwarrior.com
STURGEON RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
20 SALAD RECIPES WITHOUT LETTUCE - MSN
From msn.com
TARRAGON LENDS DELICATE ANISE FLAVOR TO SMOKED STURGEON SALAD
From watchtastemakers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search