Fresh Sturgeon With Spring Vegetables
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 67-ounce pieces fresh sturgeon
- Kosher salt and freshly ground black pepper to taste
- 5tablespoons unsalted butter
- ½cup homemade or low-sodium chicken stock
- 3carrots, peeled and cut diagonally in two-inch pieces, blanched in salted water until almost tender
- 9large scallions, white part only, blanched in salted water until almost tender
- 3cups fresh shelled peas, blanched in salted water until almost tender
- 8stalks asparagus, bottoms trimmed, blanched in salted water until almost tender
- 1leaf green lettuce, sliced into very thin strips
- ½teaspoon chopped tarragon
- 1½cups green-pea sauce (see recipe)
- 1½cups shrimp sauce (see recipe)
Nutritional analysis per serving (6 servings)
449 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 46 grams protein; 1076 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Lightly season the sturgeon with salt and pepper on both sides. In each of 2 large ovenproof skillets set over medium-high heat, melt 2 tablespoons of the butter. When the butter stops foaming, place the fish in the pans, leaving at least an inch of space around each piece. Cook until the bottoms turn golden, 4 to 5 minutes. Turn and cook for another 3 minutes. Place the pans in the middle shelf of the oven to finish cooking, for about 8 minutes, while preparing the vegetables.
- Step 2
Melt the remaining tablespoon of butter in a large saucepan. Add the chicken stock, carrots and scallions and simmer for 4 minutes. Add the peas and asparagus, and continue to cook until all of the vegetables are tender, another 3 minutes. Remove from the heat and add the lettuce and tarragon.
- Step 3
Meanwhile, gently warm the pea sauce and the shrimp sauce in separate pots over low heat, without letting them reach a simmer.
- Step 4
Ladle a few tablespoons of pea sauce onto the centers of 6 plates. Divide the vegetable mixture evenly among the plates. Top the vegetables with 1 piece of sturgeon. Ladle more pea sauce around the vegetables, and then drizzle the shrimp sauce over the fish and around the edge of the plate. Serve immediately.
Private Notes
Comments
Came home today from the Farmer's Market with a couple of pieces of sturgeon and a basket full of baby spring veggies wondering what to do with all that. This is the perfect answer. I did, however, skip the two sauces and instead served the fish over a bed of the veggies (fennel, fava beans, peas, asparagus, radishes, turnips) and a light nage.
where is the recipe for the shrimp sauce?
Thanks, Susana! It's now hyperlinked.
Came home today from the Farmer's Market with a couple of pieces of sturgeon and a basket full of baby spring veggies wondering what to do with all that. This is the perfect answer. I did, however, skip the two sauces and instead served the fish over a bed of the veggies (fennel, fava beans, peas, asparagus, radishes, turnips) and a light nage.
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