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Sturgeon 3 Ways - Ty's Fine Foods


Sturgeon stuffed ravioli in a creamed leek sauce topped with smoked olive oil - serves 4


3 cups unbleached flour

1/2 tsp salt

2 eggs

1/2 cup water

Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about   1/16 to 1/8 inch thick)


1/2 cup sturgeon meat

salt pepper and smoked olive oil to taste

Creamy leek sauce

3 tablespoons unsalted butter

3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds (about 1/2 cups)

1/3 cup dry white wine

1/3 cup heavy cream

Coarse salt and freshly ground pepper

1/4 cup stock

Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.

Finish the dish with a light stream of smoked olive oil


Pan fried sturgeon with a citrus fennel salad

Always pan-fry with skin side down to begin with. That way, your skin browns evenly and adheres to the meat of the fish. After a minute or two on medium or high heat, turn the heat down to medium-low or low.Cook the fish slowly from here on out. Cook too hot and the moisture will evaporate from the fish before it's fully cooked, leading to a drier fish. Flip once. Start off cooking the fish skin side down at high temperature. Turn the temp down significantly, and continue cooking for a little bit. Flip the fish once, and only once. Continue cooking the fish until your thermometer reads about 130-137°F.


In a bowl toss arugula or greens with mandarin segments, finely sliced fennel, olive oil and grapefruit or blood orange balsamic (SCOOC)  salt and pepper and serve on the side of the sturgeon.


Sturgeon chowder in a lemongrass coconut broth - serves 4

      1/2 lb Target Marine sturgeon

      16 Prawns

      2 Tbsp Butter

      2 cloves Garlic minced

      1 Tbsp Ginger minced

      1 stalk Lemongrass smashed and removed after simmering

      1/2 cup Onion thinly sliced

      1/2 cup Celery (small dice)

      1/2 cup Fennel thinly sliced

      1/2 cup Yellow Pepper thinly sliced

      1/2 cup Sherry

      2 cups Fish Stock

      1 can (14 oz) Coconut Milk

      1 Red Thai Chili Pepper

      1 Tbsp Cilantro rough chopped

      2 Tbsp Lime juice

      1.5 tsp Salt

Preheat soup pot over medium heat. Saute the aromatics....the ginger, onion, garlic, celery, lemongrass, and fennel. Saute for about 5 mins. Then add the peppers and saute for another 3-4 mins.

Add the sherry to deglaze the pot. Add the stock, coconut milk, chili pepper, lime juice. Bring to a boil, and then simmer on medium low heat uncovered for 30 mins. Add the sturgeon and prawns and continue simmering for another 10 mins. Be sure to remove lemon  grass and chili pepper. Season soup with salt and pepper. Ladle soup into bowls, and garnish with chopped cilantro.

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