Jul 14 2026
Restaurants›Spoon and Stable›Roasted Sturgeon* Recipe

Roasted Sturgeon* Recipe

Inspired by Spoon and Stable
Time1h 10m
Serves2

matsutake mushroom, sunchoke, onion confit, smoked chicken jus (gf)(df available)

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Ingredients

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Main Ingredients

For Onion Confit

For Smoked Chicken Jus

Method

Preparation of Onion Confit

  1. 1

    Cook the Onions

    In a medium saucepan, heat the olive oil over low heat. Add the sliced medium onion, salt, sugar, and thyme. Cook gently, stirring occasionally, until the onions are soft and deeply caramelized, about 30-40 minutes.

Preparing the Sunchokes and Mushrooms

  1. 2

    Roast the Sunchokes

    Preheat your oven to 400°F (200°C). Wash and peel the sunchokes, then slice them into thin rounds. Toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until golden brown and tender.

  2. 3

    Sauté the Matsutake Mushrooms

    In a skillet, add a little olive oil and heat over medium-high heat. Add the sliced matsutake mushrooms and sauté for about 5-7 minutes until they are golden and tender. Season with salt and pepper to taste.

Cooking the Sturgeon

  1. 4

    Roast the Sturgeon

    Season the sturgeon fillets with salt and pepper. Place them on a baking sheet lined with parchment paper and roast in the oven at 400°F (200°C) for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

Preparing the Smoked Chicken Jus

  1. 5

    Make the Jus

    In a saucepan, bring the smoked chicken stock to a simmer. Reduce it by half over medium heat, then whisk in the butter until melted and incorporated. Season with salt and black pepper to taste.

Plating the Dish

  1. 6

    Assemble and Serve

    On a plate, place a scoop of roasted sunchokes, top with the roasted sturgeon, then add the sautéed matsutake mushrooms. Drizzle the smoked chicken jus around the plate and add a spoonful of onion confit on top of the sturgeon. Serve immediately.

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