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ROASTED FARM-RAISED STURGEON




Source of Recipe


Midwest - Chef Gilbert Langlois


Recipe Introduction


Pairs well with Redwood Creek Merlot




List of Ingredients




1 large piece celery root
12 tablespoons unsalted butter
2 cups water
1/4 cup sugar
2 cups heavy cream, scalded
2 tablespoons vegetable oil
4 sturgeon fillets, 6 ounces each
2 ounces Illinois sturgeon caviar*
1 pound fresh chanterelle mushrooms
4 fresh chervil sprigs, 2 inches in length
1 tablespoon fresh chives, minced
1/4 teaspoon black truffle oil
1 cup grape seed oil
1/4 cup malt vinegar
2 tablespoons grated fresh horseradish
Salt and freshly ground pepper to taste
Juice from 1/2 lemon

*substitute beluga, osetra or American paddlefish roe



Recipe



1. To make vinaigrette, combine last six ingredients in a bowl and whisk for two minutes.

2. To make celery root purée, peel and cut celery root into large dice. Sauté over medium heat with 2 tablespoons butter, water, sugar and a pinch of salt and pepper for approximately 10 minutes. When root is soft, drain off excess liquid and place into a blender while it is still hot. Add just enough scalded cream to get the root to "move." It will purée nicely with less liquid than more. Remove from blender and set in a warm place.

3. For sturgeon, heat 2 tablespoons vegetable oil in a cast-iron skillet and lightly press down so the flesh is evenly on pan surface. Cook on high heat for 7 minutes. Flip fish over and reduce heat to medium. Continue cooking for another 5 minutes. Add 4 tablespoons of butter, and reduce to low heat. Baste fish with hot butter for 1 continuous minute. Fish should be crispy golden brown. Set aside and let fish rest for a couple minutes. The internal heat will keep cooking it.

4. Heat 4 tablespoons butter in a sauté pan and add mushrooms. Cook for 2 minutes.

5. To assemble, in a shallow bowl place warm celery root in the center. Top with mushrooms. Gently prop sturgeon on a corner of the mushrooms and drizzle with 1 tablespoon of black truffle-horseradish vinaigrette. Top with caviar and garnish with chervil sprig and chives.