Sturgeon! 2 ways

November 22, 2013

The sturgeon is the tastiest dinosaur fish you’ll ever encounter. Did you know that sturgeon have been around for 200 million years?!  That’ll put your daily grievance in perspective. Their age is measured by the growth rings on scales or ear bones, not unlike a giant tree.  I like to think of them like the Ents of the sea. So pour yourself a glass of wine, and let’s do a bit of wistful, philosophical cooking.

 

You have a couple of options here, grilled or braised. This meaty fish has no small bones and stands up well to cooking. They’ve been around 200 million years, they can take it!

 

Grilled Sturgeon

Ingredients:

  • Sturgeon filet, sliced

  • ½ cup olive oil

  • 2/3 cup dry white wine

  • 2 teaspoons lemon zest

  • ¼ teaspoon thyme

  • 1 green onion, chopped

  • salt & pepper, as you like it

 

Method:

Salt and pepper your slices, then make a marinade with the oil, wine, lemon zest, onion, and thyme. Pour it over your steaks and marinate for at least 1 hour. Grill that beautiful fish and baste while grilling. Deelish!

 

Braised Sturgeon with Onions and Mushrooms

Ingredients:

  • 1lb sturgeon filets

  • ½ stick butter (you heard me)

  • 4 onions, sliced into rings

  • 2 carrots, sliced

  • ½ cup wine

  • 2 cups mushrooms

  • 1 tsp dried thyme

  • salt & pepper, as you like it

 

Method:

Melt your butter in a large skillet, and sauté the onions and carrots for 5 minutes, then add your mushrooms and cook for 8 minutes or so, until nice and browned, adding salt, pepper and thyme.

 

Salt and pepper your fish, then lay them on top of the onion/mushroom/carrots. Cover your skillet and cook on medium-low for 20 minutes or until it’s opaque throughout. Baste with pan juices or a splash of wine as you go to keep from drying out.

 

Enjoy this brief moment of existence in which you savor the incredible heritage of this fish that has oh, about a million years on our species. Cheers! 

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