FARMED FRESH WHITE STURGEON

QUICKIE COOKING HINTS

THERE ARE COUNTLESS NUMBERS OF WAYS TO PREPARE/COOK/SERVE STURGEON.  HERE, WE HAVE PUT TOGETHER A FEW SIMPLE WAYS OF PREPARING AND COOKING.  IT IS EXTREMELY VERSATILE AND DELECTABLE.

·        SLICE THIN – DAB IN FLOUR – SAUTÉ IN BUTTER, MARGARINE OR OLIVE OIL, GARLIC AND OTHER FAVORITE SPICES.

·        KABOB IT — CUT SMALL SQUARES, MARINATE IN LEMON OR LIME AND SOME

OF YOUR FAVORITE SPICES FOR ABOUT 15-30 MINUTES.  SKEWER WITH YOUR FAVORITE FRUITS AND VEGETABLES – THROW IT ON THE BBQ TILL DONE (ABOUT 10 MINUTES).

·        SPRINKLE WITH YOUR FAVORITE SPICES – TOSS IN THE BROILER TURNING ONCE

      AND COOK TO A NICE GOLD BROWN.

·        MARINATE  (OPTIONAL) IN LEMON OR LIME – MAKE A THICK MAYONNAISE COATING, AGAIN USING YOUR FAVORITE SPICES – SPREAD ON THICK AND GRILL – FLIP, AND AGAIN SPREAD ON THICK AND GRILL.  EACH SIDE SHOULD TAKE ABOUT 3-5 MINUTES.  THE SPREAD MAKES A NICE SEMI-CRISP COATING.

·        SIMPLY SPRINKLE SOME CARIBBEAN JERK SEASONING ON EITHER SIDE AND

      THROW IT ON THE GRILL – FAST AND SIMPLE.

·        STURGEON DOES WELL WITH A TERIYAKI MARINADE, BUT DOES NOT DO WELL WITH A SOY SAUCE MARINADE.

NOTE:  STERLING WHITE STURGEON IS ALMOST INDESTRUCTIBLE – HOLDS ITS MOISTURE, SO IT’S NEVER DRY.  IT WILL NOT FALL THROUGH THE GRILL ON THE BBQ AS OTHER FISH, SO DON’T BE AFRAID TO JUST TOSS IT ON THERE.


STERLINGâ WHITE STURGEON RECIPE

 

STERLING® WHITE STURGEON GRILL TIPS

  

 

Firm-textured fish such as sturgeon is an excellent choice for grilling because it doesn’t fall apart easily when grilled.

 

To prevent sticking, the grid should be very clean.  Heat the grid 2 or 3 minutes then brush lightly with oil.  Oil fish to keep it from sticking to grid.

 

Allow 4 to 5 minutes grilling time for each ½ inch thickness.  Fish continues to cook off the grill and you can always return it to cook a bit longer if necessary.

 

To test for doneness separate the fish with a fork or tip of a knife.  The flesh will just be slightly translucent in the center, and it will look very moist.  As you remove it from the grill the fish will turn from translucent to opaque throughout.

 

Using a grill cover will intensify the smoky flavor and help keep fish moist and tender.

 

Note:  Sturgeon marinates easily with virtually any kind of marinade – even for a short duration.


STERLINGâ WHITE STURGEON RECIPE

FLYING FISH GRILL’S STURGEON with CALIFORNIA WILD RICE

 

4  servings

 

Butter or Margarine                                       3 tablespoons

Mushroom, fresh                                           3 cups sliced

Marsala wine                                                 ½ cup

Chicken stock, unsalted or

low-sodium canned broth                              1 cup

Soy sauce                                                     2 teaspoons

STERLING® White Sturgeon                      4 fillets (5 to 7 oz. each)

Salt and pepper                                            as needed

California wild rice                                        2 ½ cups, cooked

Red bell pepper                                            3 tablespoons, diced 1/8 to ¼-inch

Chives or parsley                                          2 tablespoons finely chopped

Lemon slices                                                 4 each

 

Melt butter in a large sauté pan.  Add mushrooms and cook over high heat, stirring constantly until browned.  Slowly add Marsala and chicken stock; boil about 5 minutes until sauce reduces by about half.  Add soy sauce.  (Sauce will be brothy).  Set aside.

 

Rinse fish fillets; pat dry with paper towels.  Season with salt and pepper.  Grill fillets over charcoal or gas briquettes 6 to 9 minutes, turning once; or bake fillets on an oiled baking sheet at 400°F 7 to 10 minutes, until fish turns from translucent to opaque throughout.

 

Reheat sauce; ladle onto 4 serving plates.  Portion wild rice in center of each plate.  Place fish on top.  Scatter diced red pepper and chopped chives over rice and mushrooms.  Top fish with lemon slices.

Created by:   Chef Kenny Fukumoto – Flying Fish Grill, Carmel, California


STERLINGâ WHITE STURGEON RECIPE

 

CRUSTED WHITE STURGEON on GARLIC CHIVE POTATO MASHER

 

 

24  appetizer portions

 

STERLING® White Sturgeon               24  pieces (4 oz. each)               Method: Season sturgeon with salt/ pepper

Salt, pepper                                           as needed                                 to taste. Dredge each piece in flour; dip

Durum flour                                            as needed                                 into buttermilk; coat with mixture of bread

Buttermilk                                             as needed                                 crumbs, Romano cheese and chervil. Sauté

Dry bread crumbs                                  3 cups                                      on each side until golden brown and cooked

Romano cheese                                     1 lb. finely grated                       through. Place 1 gaufrette on plate; top with

Chervil, minced                                     6 oz.                                         ¼ cup mashers. Repeat. Place sturgeon on

Butter                                                   as needed                                 top. Drizzle sauce around plate. Dot with

Gaufrettes                                             recipe follows                             basil oil and garnish with chervil sprigs.

Garlic chive mashers                              recipe follows                             Serve immediately.

Red wine sauce                                     recipe follows

Basic-infused olive oil                             garnish

Chervil sprigs                                         garnish

 

GAUFRETTES

Peel 4 60-70 ct. russet-type potatoes, slice on mandoline to make waffle pattern. Deep fry potatoes in hot oil until crisp.  Sprinkle with salt.

 

GARLIC CHIVE MASHERS

Centennial, Norkotah or

Nugget potatoes,                                   60-70 ct. – 6 lbs. (about 8)          Method: Peel potatoes; cube. Boil in salted

Butter                                                    12 oz.                                       water till tender. Drain. Heat butter with half-

Half-and-half                                          2 cups                                      and-half until butter melts. Mash with

Garlic chives                                          ¼ cup, finely chopped                potatoes. Add garlic chives; season to taste

Salt, pepper                                           to taste                                     with salt and pepper. Note:  Russet potatoes

                                                                                                              can be substituted.

RED-WINE SAUCE

Red wine                                               4 cups                                      Method: In heavy pot, reduce wine with

Shallots, finely chopped                          6 each                                      shallots and garlic to a glaze. Add veal stock

Garlic cloves, minced                             4 each                                      and peppercorns; reduce till syrupy. Season

Veal stock                                             8 cups                                      to taste; add lemon juice to finish.

Green peppercorns                                2 tablespoons

Salt, pepper                                           as needed

Lemon juice                                           as needed

 

Created by:   Chef-owner Bruce Auden – Restaurant BIGA, San Antonio, Texas


STERLINGâ WHITE STURGEON RECIPE

 

ROASTED STURGEON with BLACK OLIVE BUTTER and served on RATATOUILLE

 

Ingredients

 

Olive oil                                        ½ cup

Garlic, crushed                             2 cloves

Onion, sliced                                ½ medium

Salt and pepper                            to taste

Garlic                                          1 large clove, in diaphanous slices

STERLING® White Sturgeon     2 pounds

Dijon mustard                             ½ teaspoon

Onion powder                             ½ teaspoon

Garlic, minced                             1/8 teaspoon

Lemon juice                                1 tablespoon

Nicoise olives, pureed                 1/3 cup pitted

Butter                                         ½ pound

Sun-dried tomato tapenade         1 teaspoon

Ratatouille                                   3 cups (must be cut into bruniose size cuts)

 

Preparation

 

1.      Combine olive oil, garlic, onion, salt and pepper.  Stud the sturgeon with the garlic slices

      and coat with olive oil mixture.  Refrigerate for 2 hours.

 

2.      Meanwhile prepare the olive butter by beating the mustard, onion powder, minced garlic,

      lemon juice, olives, butter and tapenade until homogenous.  Set aside.

 

3.      Roast the sturgeon in a 375°F. oven until just cooked through.

 

4.      While the fish is roasting heat the ratatouille.

 

To serve

 

Remove fish from oven and place on a bed of ratatouille.  Top with a spoonful of the olive butter.

Created by:  Chef Colin Clifford,  Director of Education – The Restaurant School, Philadelphia, Pennsylvania


STERLINGâ WHITE STURGEON RECIPE

GRILLED STURGEON with FLAVORED BUTTERS

 

 

4 to 6  servings

 

STERLING® White Sturgeon                   4 to 6 each (5 to 7 oz. each)

Olive Oil                                                    as needed

Salt and pepper                                         as needed

Flavored butter                                          recipe below

Lime or lemon wedges                               as needed for garnish

Fresh herbs for garnish, such

as mint, parsley or cilantro

 

Rinse fish; pat dry with paper towels.  Brush fish lightly with oil; season with salt and pepper.  Oil grid to help prevent from sticking.  Grill fillets over gas or medium-hot charcoal briquettes, 6 to 9 minutes.  Turn fillets halfway through cooking and continue grilling until fish turns from translucent to opaque throughout.  Serve each fillet with a spoonful of flavored butter and a wedge of lime or lemon.  Garnish with fresh herbs.

 

Honey-Lime Butter

Butter or margarine, softened                 ½ cut (1 stock)                          In a food processor or with electric beater,

Lime juice                                             2 tablespoons                            work butter until smooth.  Add remaining

Honey                                                   1 tablespoon                              ingredients and mix until well blended.

Garlic (pressed or minced)                     1 clove                                      Makes about ½ cup.

Lime peel                                              1 teaspoon finely grated

Red pepper flakes                                 ¼ teaspoon, crushed

 

Nicoise Butter

Butter or margarine, softened                   ½ cup (1 stick)                          In a food processor or with electric beater,

Nicoise olives or other brined-                                                                  work butter until smooth.  Add remaining

cured olives, pitted, finely chopped          1/3 cup                                      ingredients and mix until well blended.

Basil, finely chopped                               2 tablespoons                            Makes about 2/3 cup.

 

Fresh Fruit Butter

Cantaloupe, papaya or peaches              1 cup, coarsely chopped (soft ripened)

Butter or margarine, softened                  ½ cup (1 stick)

Green onion, finely chopped                   2 tablespoons

Lime juice                                             1 teaspoon

Lime peel, finely grated                          1 teaspoon

Sugar                                                    ¼ teaspoon

Ground black pepper                             ¼ teaspoon

 

In a food processor or blender, process fruit to a smooth puree.  Pour puree into a fine wire mesh strainer; strain off juice.  In food processor or blender, work butter until smooth.  Add fruit pulp (there should be ¼ cup or more) and remaining ingredients.  Process until well blended.  Makes about ¾ cup.

 

Created by:  Charlotte Walker


STERLING® WHITE STURGEON RECIPE

GRILLED STURGEON with SOY-MARSALA SAUCE

 

4  servings

 

FISH

STERLING® White Sturgeon Fillet                              4 each (5 to 7 oz. each)

Salt                                                                              as needed

 

SAUCE

Sweet butter                                                                  8 tablespoons

Veal stock                                                                     2 cups

Marsala wine                                                                 1 cup

Soy sauce                                                                      4 oz.

Mushrooms, Shiitake and shimoji                                    1 cup, sliced

Mushroom, enoki                                                           1 small bunch

Garlic                                                                             25 cloves or roasted*

Tomato, sundried                                                           4 tablespoons, pureed

 

GARNISHES

Sliced Lemon

Chopped chives

Diced red bell pepper

2 cups wild rice (cooked according to package directions)

 

1.     Salt and charbroil sturgeon fillets, 3 to 5 minutes on each side depending on thickness, till springy to touch.

 

2.     For Sauce:

 

On high heat in a large sauté pan, add butter and mushrooms.  When butter starts to brown on the outer edge, flame with marsala wine.  When the alcohol has burned off, add veal stock and soy sauce.  Add roasted garlic, and sundried tomato puree.

 

Divide sauce, sautéed mushrooms, and roasted garlic evenly among 4 service plates.  In the center, place 2-3 large tablespoons of wild rice.  Place sturgeon fillet on top of wild rice.  Garnish with lemon slices, diced red pepper and chives.

 

*For roasted garlic, peel garlic cloves and put in roasting pan.  Cover with olive oil and roast in oven for 20-30 minutes at 400°F.  Garlic is done when it is easily pierced with toothpick.

 

Created by:  Charlotte Walker


STERLING® WHITE STURGEON RECIPE

 

STURGEON on a STICK with TROPICAL FRUIT SALSA

 

6  servings

 

STERLING® White Sturgeon                       2 lbs.

Tropical fruit nectar, such as

mango, papaya or pineapple                          1 cup

Vegetable oil                                                 1 tablespoon

Salt and pepper                                             as needed

Tropical fruit salsa                                         recipe below

 

Cut fish into approximately ¾ inch cubes.  Combine nectar and oil in a shallow glass dish; add fish.  Turn cubes to lightly coat with marinade; let stand while preparing salsa.  Remove fish from dish; thread on 12 (approximately 10 inch) metal or bamboo skewers.  (Soak bamboo in water at least 20 minutes to prevent them from burning).  Season with salt and pepper.  Grill fish over charcoal or gas briquettes 6 to 9 minutes, turning once, or place skewers on an oiled baking sheet and bake at 400°F 6 to 9 minutes, until fish turns from translucent to opaque throughout.  Serve with salsa.

 

Tropical Fruit Salsa

Mangos                                                          2 each … or

Papaya                                                           1 each … or

Peaches                                                         2 each (large)

Kiwifruit                                                        2 each

Red bell pepper                                             ½ cup finely chopped

Red onion                                                      finely slivered or chopped

Lime juice                                                      2 tablespoons

Mint, fresh                                                     1 tablespoon, finely chopped

Cilantro, fresh                                                1 tablespoon, finely chopped

Sugar                                                             1 teaspoon

Salt                                                                ¼ teaspoon

Red pepper flakes                                          ¼ teaspoon, crushed

 

Peel fruit and cut into ¼ inch pieces.  Combine with remaining ingredients in medium bowl; adjust flavors to taste.  Makes about 2 cups.

 

Created by:  Charlotte Walker


Herb Seared Sturgeon with Mango Coconut Curry Sauce

Yield: 6 servings

4    6-ounce sturgeon fillets, salt and pepper to taste
2    tablespoons olive oil

Season sturgeon fillets with salt and pepper. Preheat a large sauté pan on medium-high; add oil then carefully add fillets. Sauté fillets for 3 to 5 minutes on each side depending on the thickness of fillets. Serve with Florida Mango Coconut Curry Sauce.
Yield: 4 servings

Florida Mango Coconut Curry Sauce

2          ripe Florida mangoes, cubed
½         cup mirin rice wine
¼         cup dry white wine
1          tablespoon fresh ginger, peeled and chopped
½         teaspoon turmeric
2          cups whipping cream
¾         cup unsweetened coconut milk
½         teaspoon Thai red curry paste
salt and pepper to taste
Place mango cubes, mirin rice wine, white wine, ginger and tumeric in heavy medium-size saucepan. Boil until reduced to 1/4 cup. Add cream and coconut milk; bring to a boil. Reduce heat and simmer sauce until slightly thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste with sea salt and fresh ground pepper. Reserve mango cubes for garnish and strain remaining sauce through a fine mesh sieve. Set aside. Note: Sauce can be made ahead and refrigerated.


Baked Sterling White Sturgeon with a Potato Crust

1 ea.     6 oz. fillet of Sterling White Sturgeon

1 ea.     Russet potato, large

1 tsp.    Fresh thyme, chopped

            Oil

            Salt and pepper

Grate potato with medium cheese grater: squeeze out excess water.  Season with salt and pepper.  Top sturgeon fillet (skinless) with herbs, then a dense layer of potatoes ¼ inch thick.  Place potato side down in a saute pan with ¼ inch hot oil.  Cook until potatoes are browned.  Transfer to small baking pan.  Place in 450° oven for 8 minutes or until fish is cooked.  Remove from pan and serve with shallot-chive blanc or baby greens.


Hot Smoked Sturgeon Serving Suggestions

Smoked sturgeon is great on salads, included in a cheese spread or served just as it is. 

Try this recipe and impress your guests with the great flavor of Sterling Hot Smoked Sturgeon.  

 

SMOKED STURGEON on ENDIVE
and APPLE SALAD with
STERLING CAVIAR

Craig Von Foerster ~ Sierra Mar Restaurant ~ Big Sur, California

 

 

Yield: 6 servings

12 oz.      unflavored, soft goat cheese

4 oz.        Oregon Hazelnuts, toasted, peeled and coarsely chopped

2 ea.        Large Washington State Gala, Fuji or Braeburn apples, cored

1/2          Tbsp.       Canola  oil

1/2          Tbsp.       Sugar

1 ea.        Green endives, leaves cut lengthwise into thin strips

1 ea.        Purple or red endives, leaves cut lengthwise into thin strips

                             Apple Vinaigrette (recipe follows)

3 slices   Sterling Hot Smoked Sturgeon, about 3 oz.

1 oz.        Sterling White Sturgeon Caviar 

 

1.   Form goat cheese into 2-oz.  round patties.  Coat on all sides with chopped hazelnuts.  Refrigerate until serving.  Cut 1 of the apples into 6 slices or into wedges.  Lightly brush with oil and sprinkle with sugar.  Grill apple slices until crisp-tender.

2.  Cut remaining apple into thin strips.  Toss with the endive and 1 cup of the vinaigrette.

3.  For each serving, arrange about 1 cup apple and endive mixture.  Arrange 1 apple slice, 1 goat cheese patty and 1/2 slice smoked sturgeon on endive mixture.  Sprinkle with about 1 teaspoon Sterling Caviar.  Drizzle some of the vinaigrette around the edge of the plate.

4.  If desired, garnish plate with additional toasted hazelnuts, apple slices and whole endive leaves.

 

APPLE VINAIGRETTE

             1 qt.         apple juice                                             ¼ tsp.       pepper

                         ½ cup       apple cider vinegar                              1 cup       canola oil

             1 tsp.       salt                                                          ¼ cup       hazelnut or pumpkin seed oil

                         2 ea.        shallots, minced    

            

In a saucepan, cook apple juice until reduced to ½ cup (about 45 minutes).  While syrup is warm, stir in vinegar, shallots, salt and pepper.  Gradually whisk in oils.  Taste and adjust seasonings.  Makes 2 cups.


Easy Smoked Sturgeon Recipe

Sturgeon flesh isn’t like fish. It’s more like meat. Very white meat. And it doesn’t taste fishy at all, either. Because of that, it doesn’t need a lot of added flavors to make it good. Just a simple brine, and simple seasoning is all it takes to bring out the best of this fish.

INGREDIENTS

  • 5 pounds sturgeon fillet, sliced 1 inch thick
  • 1/2 gallon cold water
  • 3/4 cup salt
  • 1/2 cup sugar
  • 2 teaspoons coarse ground black pepper, divided
  • 1 teaspoon onion powder


Combine the brine ingredients; water, salt, sugar, onion powder and one teaspoon of the black pepper. Stir until the sugar and salt are complete dissolved. Drop in the sturgeon and brine overnight in the fridge.

Remove the brined sturgeon from the bucket and rinse well. Pat dry and season lightly, both sides, with the remaining teaspoon of black pepper. Place the fillet sections on raised racks to air dry for an hour or two, until the surface becomes slightly dry, and not tacky to the touch.

How to Smoke Sturgeon

Sturgeon is best smoked at between 180-200 degrees. If you can, keep it closer to 180. Use a mild wood for smoke so you don’t overpower the mild flavor of the fish. I prefer alder. Apple would be good, too.

Smoke the sturgeon, using two handfuls of chips or a couple of chunks of your alder or apple. Watch the sturgeon as it smokes. If it starts weeping, blot off the liquid as it forms. A hotter smoker will cause the sturgeon to weep more.

After one hour of smoking, start checking the internal temperature of the sturgeon with a thermometer. When it reaches 150 degrees, remove it and let it air cool. Then store it in tight sealing containers, in the refrigerator. This smoked sturgeon recipe will keep for one week in the fridge, if you can make it last that long!  If you vacuum pack it and freeze it will last several months.