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Grilled Fresh Filet Of White Sturgeon With Spaghetti Pesto

by Ruby Lake Resort Chef Aldo


4 pieces of organic white sturgeon filet
1 oz extra virgin olive oil
2 shallots
3 cloves of garlic
mixed dry Italian herbs
salt & pepper


450 Grams barilla spaghetti


the leaves from one bunch of fresh basil
1 oz pinenuts
2-3 Cloves of garlic
3 oz olive oil
Fresh grated parmesan cheese


In A bowl, mix virgin olive oil, with shallots, garlic, mixed dry Italian herbs, and season with salt & pepper. Brush Sturgeon with olive oil mixture, and let sit. Put All the pesto sauce ingredients except for parmesan cheese into a blender, and blend until smooth. Note That the pesto should have the consistency of a paste Add more olive oil if necessary. Make Sure that grill is brushed and clean to ensure that fish will not stick, and heat to medium temperature. Bring Salted pasta water to a boil. Put The sturgeon on the grill, and cook for apx 4 Min each side. Cook Spaghetti for 4–5 Minutes Until ‘el dente’ and drain. Immediately Mix cooked spaghetti together with pesto sauce in a bowl. Sprinkle With parmesan cheese.

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