Pan Roasted Sturgeon Recipe

Inspired by Naschmarkt Restaurant - Campbell

Time40m

Serves4

riesling-caper cream sauce, grilled artichokes, shishito peppers, green beans, gai lan, smoked bacon

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Ingredients

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Main Ingredients

4 pieces Sturgeon fillets

1 cup Riesling wine

1 cup Heavy cream

2 tablespoons Capers

2 pieces Artichokes (grilled)

7.05 oz (200 grams) Shishito peppers

7.05 oz (200 grams) Green beans

7.05 oz (200 grams) Gai lan (Chinese broccoli)

4 slices Smoked bacon

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Sauce

In a saucepan, combine the riesling wine and heavy cream. Bring to a gentle simmer over medium heat, then add in the capers. Stir well and let simmer for about 10 minutes until slightly thickened. Season with salt and black pepper to taste.

Cook the Bacon

In a large skillet, cook the smoked bacon over medium heat until crispy. Remove from the skillet, crumble, and set aside. Leave the rendered fat in the skillet.

Prepare the Vegetables

In the same skillet with bacon fat, add olive oil and heat over medium-high heat. Add the shishito peppers, green beans, and gai lan. Sauté for about 5-7 minutes until tender but still crisp. Season with a pinch of salt.

Pan Roast the Sturgeon

Season the sturgeon fillets with salt and black pepper. In the same skillet, add a little more olive oil if needed, and pan roast the sturgeon for about 4-5 minutes on each side, or until golden brown and cooked through.

Plating

On a plate, place the sautéed vegetables and grilled artichokes. Top with the pan-roasted sturgeon and drizzle the riesling-caper cream sauce over the fish. Garnish with crumbled bacon.