Poached White Sturgeon Recipe
Recipe information
Make Poached White Sturgeon in just 1h . Velouté | Cauliflower | Potato | Chow-chow | Roe
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Ingredients
Poached White Sturgeon
Velouté Sauce
Cauliflower Purée
Potato Purée
Chow-Chow
Roe Garnish
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.
Velouté Sauce
3. Sauté Shallots
In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3 minutes.
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.
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