Sturgeon With Caper Olive And Tomato Sauce Recipes

TOMATO, OLIVE, AND CAPER COMPOTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley.

STURGEON KULEBIAKA

Steps:

• Preheat oven to 350 degrees F.
• Season fish portions with salt and pepper. Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked. Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish. Make sure that each layer is very even.
• Moisten the edges of the pastry with a bit of egg wash. Pull the sides up on top of the fish, pinch together, then repeat with the ends. Repeat for each individual portion. Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes.
• Heat asparagus in butter with a mashed garlic clove. Season lightly with salt and pepper and add chervil. Place the asparagus in the middle of the plate without the butter. Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show. Remove the garlic clove from the reserved butter and add in the caviar. Mix the caviar gently and spoon evenly to sauce each plate.
• Melt butter in saucepan. Add minced onions and saute until translucent. Add mushrooms and porcini and cook until liquid has evaporated. Add vermouth and slowly cook until evaporated. Add sour cream, bechamel, chives, and spices.
• Bring water to a boil with shallot and salt and simmer until shallot is tender. Whisk in butter and lemon juice.

BUCATINI WITH OLIVE-CAPER SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
• Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

BRASCIOLE WITH FETTUCCINI AND TOMATO SAUCE

Steps:

• Heat oil in a small stockpot on medium heat. Add onion and saute until brown. Remove the onion from oil and add tomatoes, basil and pepper to taste. Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced. The oil should separate from tomatoes and float to the top (about 45 to 60 minutes). Add salt but only when the sauce is almost done.
• In a bowl, mix sausage, garlic, parsley, and pepper until well blended. Set aside. Cut beef into thin slices and flatten with mallet until very thin, and meat slice is about as big as your hand. Place a tablespoon of sausage mixture in the middle and roll up the beef. Secure with a toothpick. Heat pan with olive oil and saute brasciole until well browned. Transfer to tomato sauce and reduce to a simmer. Continue to cook tomato sauce with brasciole until sauce is done, when oil separates from the tomato sauce and floats to the top.
• Place flour in a mound onto a work surface, and make a well or hollow in the center. Crack eggs into the well, and whisk them slightly. With hands or fork, gradually draw some of the flour into the eggs until the eggs are no longer runny. Gently draw the sides of the mound into the egg mixture, and when eggs are soaked up by the flour, begin working the mixture into a dough. Knead the dough using the heel of your palm for about 8 to 10 minutes. Use water as needed until a smooth, integrated mixture is achieved. Let dough rest for at least 20 minutes. Using a pasta machine or wooden dowel, roll out dough and make into desired shape. Gently drop into a large pot of boiling water, and cook for 2 to 3 minutes.
• Serve Brasciole over fettuccine.

TOMATO, CAPER AND OLIVE VINAIGRETTE

Steps:

• Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.

TOMATO SAUCE WITH CAPERS AND VINEGAR

Steps:

• Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.