Sunday, March 21st, 2010 | posted by wendy
Columbia River Sturgeon is one of the most prized of all Northwest seafood. The history and lore of these prehistoric giants would fill pages. Supply has dwindled in recent years, so when you have the opportunity to prepare sturgeon, you want to give it special attention. This recipe from Chef Ken Hayes at McCormick & Schick’s in Portland falls comfortably into that category: truly something special.
1 lb. sturgeon fillet
flour to dust
2 T oil for frying
1/4 c sherry
1/4 c balsamic vinegar
2 T each (minced carrot, onion, celery & red pepper)
1 t minced shallots
2 T dijon mustard
2 T shredded fresh basil
pinch salt & pepper
1 T butter
Lightly flour the sturgeon and brown in the oil over medium-high heat for 2 minutes per side.
Add the minced vegetables, sheery and vinegar to the pan. Reduce the heat to low, cover the pan and continue cooking for another 3–4 minutes, until the vegetables soften and the liquid is reduced by half.
Add the shallots, mustard, basil and salt & pepper.
Remove the fillets to dinner plates. With the sauté pan off the heat, swirl the butter into the sauce. Then pour the sauce over the fish. Serves 2.