Text 30228, 99 rader
Skriven 2012-10-08 10:14:00 av JIM WELLER (1:123/140)
Ärende: sturgeon 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sauteed Sturgeon with Vermouth Dill Sauce
 Categories: Fish, Wine, Herbs, Sauces
      Yield: 6 servings

      2 lb Sturgeon; sliced thin filets
      1 c  Dry vermouth
      1 c  Fish stock
      1 tb Fresh dill
      2 tb Shallots; chopped
      8 tb Unsalted butter
    1/4 c  Heavy whipping cream

  The Vermouth Dill Sauce-- Saute shallots in 1 tablespoon butter.
  Add vermouth and dill; reduce to 1 tablespoon. Add fish stock and
  reduce again to 2 tablespoons. Add cream, bring to a boil, and
  whisk in 5 tablespoons butter. Salt and pepper to taste. Keep
  warm.

  The Sturgeon-- Saute the sturgeon in 2 tablespoons butter for 2
  minutes on each side.

  To serve, divide sturgeon among six plates. Garnish with the
  Vermouth Dill Sauce.

  Recipe By: Pierre Pollin of Le Titi de Paris, Arlington Heights,
  IL

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Sturgeon with Honey Mustard Sauce
 Categories: Fish, Sauces, Chilies, Smoked, Condiments
      Yield: 4 Servings

  1 1/2 lb Sturgeon
    1/4 c  Cream
    Honey Mustard-Ginger
    Marinade
      1 lg Clove garlic, sliced
    1/4    Yellow onion or
      3    Scallions, sliced
      1 x  1 Inch piece fresh ginger,
           -peeled and chopped
      1    Jalapeno pepper,
           -seeded and chopped
    1/4 c  Extra virgin olive oil
    1/4 c  Honey
      1 ts Salt
      2 tb Sweet hot mustard
      1 tb Dijon mustard
      1 tb Toasted sesame oil

  Portion sturgeon into 4 equal pieces. Place pieces in container
  and cover completely with marinade. Marinate (in refrigerator) for
  30 minutes to 1 hour, turning once. Prepare smoker or grill with
  coals to the side. Remove sturgeon from marinade and save marinade
  to make the sauce. Place sturgeon on the grill, away from the
  coals, and place soaked wood chips on the coals. Cover. When you
  begin to see smoke, it should take about 30 minutes to completely
  smoke and cook through. When done, the sturgeon will be a rich
  mahogany color.

  For the sauce Bring the reserved marinade to a boil, boil for 30
  seconds, then reduce heat and add the cream. Simmer 5 minutes and
  adjust seasoning.

  Presentation suggestions This dish may be used as an entree or
  appetizer. For an entree, try serving the smoked sturgeon with
  steamed jasmine rice and wilted spinach or chard.

  As an appetizer, chill sauce and use as a dressing; toss a little
  with spring mix or pea shoots and portion on plates. Slice the
  smoked sturgeon and arrange on greens. Garnish with pickled
  ginger, nasturtium flowers, or slivered green onions and sesame
  seeds.

  Honey Mustard-Ginger Marinade: Place all ingredients in food
  processor or blender and puree.

  Josephine Segraves Mudd's Restaurant

  From: Nita

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Cheers

YK Jim


... Pressed pig ear: the terrine that fights back against being chewed.

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