Where The Sturgeon Roam Recipe
Pan Roasted White Sturgeon, Artichokes, Mint, English Peas, Meyer Lemon and Parmesan Cream. Chef’s Notes: Our friend Michael Passmore has been raising some of the most deliciously flavored white sturgeon on his ranch on the rolling grasslands of Sloughhouse, California for some time now. In celebration of this famed rancher, we present a lovely pan roasted version of this incredible fish served alongside another local springtime favorite, the artichoke. The pair are lightly sauced with a Parmesan froth and hints of Meyer lemon. Celebrating our seasonal, local bounty does not get any better than this.
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Ingredients
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Fish
Vegetables
Sauce
Method
Preparation
Prepare the Artichokes
Trim the artichokes by removing the tough outer leaves and cutting off the tops. Slice them in half and remove the choke. In a pot of boiling salted water, cook the artichokes for about 10 minutes until tender. Drain and set aside.
Cook the English Peas
In a small pot of boiling water, cook the English peas for about 2-3 minutes until bright green and tender. Drain and set aside.
Cooking the Fish
Pan Roast the Sturgeon
In a large skillet, heat the olive oil over medium-high heat. Season the sturgeon fillets with salt and black pepper. Place the fillets in the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
Making the Sauce
Prepare the Parmesan Cream
In a saucepan, heat the heavy cream over medium heat. Add the grated Parmesan cheese and stir until melted and smooth. Add the Meyer lemon juice and zest, and season with salt to taste. Keep warm.
Plating
Assemble the Dish
On each plate, place half of a cooked artichoke, a portion of peas, and top with a sturgeon fillet. Drizzle the Parmesan cream over the top and garnish with fresh mint leaves. Serve immediately.