White Bean Salad With Grilled Shiitake Shallots And Smoked Sturgeon Recipes

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SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING



Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing image

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

1 cup flour
Essence, recipe follows
1/2 pound smoked eel, cut into 1-inch pieces
6 ounces smoked sturgeon, flaked
1/2 cup thinly sliced red onions
2 tablespoons snipped fresh chives
2 tablespoons Champagne vinegar
2 tablespoons canola oil
Dilled Buttermilk Dressing, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and patted dry
1 ounce Choupique caviar, or salmon roe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 large egg*
1 1/2 teaspoons fresh chopped dill
1 cup canola oil
1/2 cup buttermilk
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

STURGEON KULEBIAKA



Sturgeon Kulebiaka image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 31

2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each)
Salt and freshly ground black pepper
3 hard-boiled eggs, peeled, sliced 1/4-inch thick
1/2 cup white cabbage, thinly sliced and blanched
1/2 cup cooked basmati rice
2/3 cup creamed mushroom duxelle, recipe follows
1/2 cup loosely packed picked fines herbs
6 pieces puff pastry 6 by 4-inches, 1 per portion
Egg wash, for pastry
1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long
Buerre Fondue, recipe follows
1 clove garlic, mashed
Salt and freshly ground black pepper
1/4 cup minced chervil
1 1/2 ounces Golden Osetra Caviar
1/8 pound butter
1 onion, minced
1 1/4 pound mushrooms, minced
1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed
1/4 cup vermouth
1/2 cup sour cream
1/2 cup bechamel sauce
1/4 cup minced chives
Pinch nutmeg
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
1 cup water
1 shallot, thinly sliced
Pinch salt
1/4 pound butter
Squeeze lemon juice

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.

CHERRY TOMATO AND WHITE BEAN SALAD



Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories     brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
  • Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

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