Text 30229, 112 rader
Skriven 2012-10-08 10:15:00 av JIM WELLER (1:123/140)
Ärende: sturgeon 5
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked White Sturgeon
 Categories: Fish, Smoked
      Yield: 1 serving

      1    Whole white sturgeon
  1 1/2 lb Kiln dried medium salt

  Preparation: If you've got the whole fish, hang it up by the tail,
  dress it, remove the spines with a cleaver, put a bucket under the
  head and let it bleed for 2-3 days. Remove the head, take the fish to
  the cutting table, carefully cut a ring around the smallest
  circumference (just before the tail) and break the tail loose.  Pull
  on the tail, the spinal cord will emerge, keep pulling until it comes
  all the way out - this tubular membrane is very elastic and may
  require two or three pulls to get it. After it's out, pinch the
  cord between your thumb and index finger at the tail and squeeze
  forward to remove the clear marble-like nodules inside - they will
  pop out the open end. Cut the tail off, take the cord and hang it
  over a rafter in your garage or in the smokehouse to dry. When it's
  wet it will be about 6-8', dry about 4-5' and they make the best
  boot laces you can get.

  Filet the fish, trim the belly up to the rib cartilage and trim
  all of the cartilage away - leaving one long clean filet (sturgeon
  have no bones, only the rib cartilage and spinal cartilage). Cut
  the filet into pieces that can be handled. I use a wooden apple or
  peach box and cut the pieces about as long as the boxes. Lay the
  fish in the box or tray and salt it by hand, using enough salt to
  cover the entire surface. It should resemble something like new
  fallen snow - over the thickest part of the filet the salt will be
  white, on the thinner areas near the edges and towards the tail
  where less salt is used, the covering will be more clear or
  translucent. Let sit in a cool place overnight (on average about
  12-16 hours for 2" thick filet). The fish will slowly draw salt
  and the salt will draw some moisture from the fish. Wash the
  remaining salt off with cold water and firmly squeegee the surface
  moisture with your hand. With a sharp knife, cut across the
  filet making 2" wide pieces and lay them skin down on the smoke
  rack, making sure that the pieces don't touch each other.

  The smokehouse should be warm (80-90F) with good smoke when the
  racks are loaded.  Leave the doors cracked open for about 2-3
  hours or until the surface is shiny and dry to the touch. Close
  the door/s and slowly bring the temp up to about 120-130F and
  keep it there for about 6-8 hours.  Bring the temp up slowly for
  the last time until it reaches 150F and hold for 2-3 hours. Remove
  the racks, let it cool to room temp. and peel the skin off. If
  your like me, I'm munching down while it's still hot in the
  smokehouse. The smoking takes a full day - if you start at 7-8 in
  the morn you should have a pretty good snack just about bedtime.
  It will keep for quite a while in the fridge - couple of weeks-
  you could also freeze or can. I also use this method for smoked
  salmon and smoked tuna. Alder is best for fish, but cherry and
  other fruit wood work good too.

  Recipe By: Dan Sawyer

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

      Title: Sturgeon Alla Vito
 Categories: Fish, Shellfish, Italian, Cheese, Eggs
      Yield: 8 servings

      2    Thin slabs sturgeon
           -about 3 pounds
      1 c  Freshly grated Parmesan
      2 oz Bread crumbs
    Salt and pepper
      2 lg Eggs; beaten lightly
    1/3 c  Olive oil
      2    Cloves garlic
     14 oz can whole Italian tomatoes;
           -drained and chopped
    1/3 c  Dry white wine
      4 oz Cold unsalted butter,
           -cut into bits
           Fresh lemon juice
           Minced fresh parsley

  Filet 2 thin slabs of sturgeon. Cut into 8 pieces. Prepare a
  mixture of 1 cup freshly grated Parmesan cheese and 2 ounces bread
  crumbs. Salt the fish, dip in egg, then cheese mixture, egg,
  cheese mixture, and then refrigerate for at least a half hour.

  Saute 2 cloves garlic in 2 tablespoons olive oil. Add 1 medium can
  Italian tomatoes, crushed. When boiling, add white wine to taste
  (1/4 cup to 1/2 cup).

  Melt 1 stick butter in saucepan. Add tomato sauce to taste. Add a
  squeeze of lemon and salt and pepper to taste.

  Saute sturgeon slowly in butter and oil, 3 to 4 minutes per side.
  Cover with sauce and serve.

  Recipe By: David Rosengarten

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Cheers

YK Jim


... I'm a shelfavore: I only eat canned goods.

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