Poached White Sturgeon Recipe
Velouté | Cauliflower | Potato | Chow-chow | Roe
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Ingredients
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Poached White Sturgeon
Velouté Sauce
Cauliflower Purée
Potato Purée
Chow-Chow
Roe Garnish
Method
Poached White Sturgeon
- 1
Prepare the Poaching Liquid
In a large saucepan, combine water, white wine, salt, and fresh dill. Bring to a simmer over medium heat.
- 2
Velouté Sauce
- 3
- 4
Make a Roux
Sprinkle the flour over the sautéed shallots and cook, stirring constantly, for about 2 minutes to form a roux.
- 5
Add Stock and Cream
Gradually whisk in the fish stock and bring to a simmer. Stir in the heavy cream, lemon juice, and season with salt and white pepper to taste. Cook for an additional 5 minutes until slightly thickened.
Cauliflower Purée
- 6
Cook Cauliflower
Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well.
- 7
Blend the Purée
In a blender, combine the cooked cauliflower, butter, heavy cream, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
Potato Purée
- 8
Prepare Potatoes
Peel and chop the Yukon Gold potatoes into even-sized pieces. Boil in salted water until tender, about 15 minutes.
- 9
Make the Purée
Drain the potatoes and return them to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.
Assembly
- 10
Plate the Dish
On a plate, create a base with the cauliflower purée, followed by a dollop of potato purée. Place the poached sturgeon on top. Drizzle the velouté sauce around the fish, and add a spoonful of chow-chow on the side. Garnish with fish roe.
