Pillows Recipe

Prepare and season

Pat the sturgeon fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature while you make the potatoes and sauce (10–15 minutes).

Sear the fillets

Heat a large sauté pan over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp butter. When the fat is hot and shimmering, add the fillets presentation side down (skin-side if present). Sear without moving for 2–3 minutes until a golden crust forms. Flip and reduce heat to medium. Cook 2–3 more minutes until the fish reaches an internal temperature of ~125–130°F (medium-rare to medium) or flakes easily. During the last 30 seconds, add the remaining 1 tbsp butter and spoon the melted butter over the top (baste). Remove to a warm plate and squeeze 1 tbsp fresh lemon juice over the fillets. Tent lightly with foil to keep warm.

Cook potatoes

Place the peeled and chopped Yukon Gold potatoes in a pot and cover with cold water. Add a big pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size.

Dry and mash

Drain the potatoes well and return them to the hot pot off the heat for 1–2 minutes to evaporate surface moisture. Add 2 tbsp butter and 1/2 cup whole milk, and mash with a potato masher or ricer until smooth and lump-free. For extra silky texture, pass through a ricer or fine sieve.

Enrich and season

Stir in 1/4 cup crème fraîche (or heavy cream), 2 tbsp finely chopped chives, 1 tsp kosher salt and 1/4 tsp white pepper. Taste and adjust seasoning. The texture should be soft but pipeable — if too stiff add up to 2 tbsp additional milk or cream. Keep warm.

Form pillows (optional)

For a refined presentation, transfer mashed potatoes to a piping bag fitted with a large round or star tip and pipe 6–8 quenelles or 'pillows' onto a baking sheet. Alternatively, use two spoons to shape 6 quenelles. If desired, place on a lightly buttered sheet and bake at 350°F (175°C) for 6–8 minutes to warm through and set lightly before plating.

Reduce aromatics and deglaze

In a small saucepan over medium heat, add the minced shallot and 1 tsp butter and sweat gently until translucent, about 2 minutes (do not brown). Add 1/4 cup dry white wine and increase heat to medium-high; boil until reduced by about half.

Add stock and reduce

Pour in 1 cup fish or vegetable stock and bring to a simmer. Reduce until slightly thickened and flavor is concentrated, about 6–8 minutes.

Finish with cream and butter

Lower heat to low. Stir in 1/4 cup heavy cream and warm through. Off the heat, whisk in the cold, cubed 2 tbsp butter, one piece at a time, to create a smooth, slightly glossy emulsion. Season with 1 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp freshly ground pepper. Keep warm; do not boil once butter and cream are added.

Spoon a shallow pool of the warm court crème onto each warmed plate where the sturgeon will sit.

Arrange 2 'pillows' of the gold potato mash per plate on top of or beside the sauce. Place a seared sturgeon fillet gently on the sauce, leaning on or beside the potato pillows.

Garnish with the finely chopped chives (a small sprinkle over the potatoes and fish), 2–3 chive stems per plate for height, a few microgreens if using, and a light pinch (about 1/8 tsp) of flaky sea salt over the fish.

Serve immediately so the fish remains warm and the sauce glossy.