Siberian Sturgeon Recipe
Make Siberian Sturgeon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sturgeon and Marinade
Pan Sauce
Accompaniments (optional)
Method
Sturgeon and Marinade
- 1
Prepare fish
Pat the sturgeon fillets dry with paper towels. Check for bones and remove any remaining pin bones with fish tweezers. Leave skin on to help the fillet hold together during cooking.
- 2
Make marinade
In a small bowl whisk together 3 tablespoons olive oil, dijon mustard, minced garlic, lemon zest, 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper until emulsified.
- 3
Marinate
Brush the marinade evenly over both sides of the fillets (skin side last). Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour). If refrigerating, bring to room temperature for 20 minutes before cooking.
Accompaniments (optional)
- 4
Roast baby potatoes
Preheat oven to 200°C (400°F). Toss halved baby potatoes with 1 tablespoon olive oil and 1 teaspoon sea salt on a sheet pan. Roast for 25–30 minutes until golden and tender, shaking pan halfway through.
- 5
Cook sturgeon and make pan sauce
- 6
- 7
Sear skin side
Place the fillets skin-side down in the pan. Press gently with a spatula for 10–15 seconds to keep skin flat. Sear without moving for 4–5 minutes until the skin is crisp and golden and the flesh is opaque about one-third of the way up the side.
- 8
Finish flesh-side
Carefully flip the fillets and cook flesh-side down for 2–4 minutes more, depending on thickness, until the internal temperature reaches 54–57°C (130–135°F) for medium. Remove fish to a warm plate and tent loosely with foil to rest for 3–4 minutes (carryover will bring temperature up slightly).
- 9
Sweat shallot
Lower heat to medium. In the same pan, add 30 g unsalted butter and the minced shallot. Cook until softened and translucent, about 1–2 minutes, scraping up browned bits from the pan with a wooden spoon.
- 10
Deglaze
Add 60 ml dry white wine to deglaze the pan, scraping up any fond. Allow the wine to reduce by about half, 1–2 minutes.
- 11
Build sauce
Add 120 ml fish or chicken stock and 2 tablespoons fresh lemon juice. Simmer gently until the sauce reduces slightly, about 2–3 minutes. Stir in capers and chopped fresh dill.
- 12
Finish sauce
Off the heat, whisk in remaining butter if any or swirl to enrich the sauce. Taste and adjust seasoning with up to 1 teaspoon salt and 1 teaspoon black pepper as needed.
- 13
