Sturgeon Recipe
saffron-parsnip purée, crawfish, savoy cabbage, ground cherries, nantua sauce
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Ingredients
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Saffron-Parsnip Purée
Crawfish
Savoy Cabbage
Ground Cherries
Nantua Sauce
Method
Saffron-Parsnip Purée
- 1
Prepare the Parsnips
Peel and chop the parsnips into small pieces. Place them in a pot of salted water and bring to a boil.
- 2
Cook the Parsnips
Boil the parsnips for about 15-20 minutes or until tender. Drain and return to the pot.
- 3
Make the Purée
Add butter, heavy cream, saffron, salt, and black pepper to the cooked parsnips. Use an immersion blender or a food processor to purée until smooth.
Crawfish
- 4
- 5
Cook the Crawfish
Add crawfish tails, lemon juice, paprika, salt, and black pepper. Cook for 3-5 minutes until heated through. Set aside.
Savoy Cabbage
- 6
- 7
Cook the Cabbage
Sauté for about 5-7 minutes until the cabbage is tender but still bright green. Set aside.
Ground Cherries
- 8
Prepare Ground Cherries
Husk the ground cherries and rinse them under cold water. Set aside for garnish.
Nantua Sauce
- 9
- 10
Add Stock and Cream
Pour in fish stock and bring to a simmer. Reduce heat and stir in heavy cream, salt, and black pepper. Cook for 5-7 minutes until slightly thickened.
